Char Filet Confit in Core Oil with Red Beets

For the char filet with red beets, first prepare the fish. Heat the kernel oil in a pot or pan together with the parsley and the lemon slices in the oven to approx. 70 °C.

Put in the cleaned and boned fillets (must be completely covered) and let them confit juicy for about 12-18 minutes, depending on their thickness.

For the beet with raspberries, cut the beet into strips with a square cross-section of about 3-4 mm. Cut the sections (should be about 1/5 of the amount) into small cubes and set aside.

In a pan, caramelize the sugar lightly and add the raspberries and the finely diced sections of beet and pour a little water or apple juice.

Simmer for a few minutes and pass through a sieve. Add the beet cut into strips to this liquid, reduce to a syrupy consistency and season with salt, sugar and balsamic vinegar.

For the horseradish cream, sauté shallot and potato in butter, deglaze with vermouth (Noilly Prat) and pour in vegetable stock. Reduce and top up with whipped cream.

Reduce again to about half, add horseradish and season with salt, pepper, nutmeg and wasabi, whisk with a hand blender.

Lift the char fillets out of the core oil, let them drain slightly (some oil should still be on them), remove the skin, place on preheated plates and sprinkle with fleur de sel.

Serve the char filet with beet and garnish with the horseradish mousse.

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