Lake Léman Arctic char in hyssop court-bouillon with market vegetables TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:37.4 kcal
Proteins:0.8 g
Fats:0.2 g
Carbohydrate:7.6 g
Fibers:1.8 g
Sugar:3.7 g
Cholesterol:0 mg
Sodium:331.1 mg
Calcium:23.1 mg
Energy:120 kcal
Proteins:2.7 g
Fats:0.5 g
Carbohydrate:24.5 g
Fibers:5.8 g
Sugar:11.8 g
Cholesterol:0 mg
Sodium:1063.5 mg
Calcium:74.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
x
280
g
arctic char or trout, ie
80
ml
white wine
115
ml
water
8
g
hyssop
4
young carrots
4
spring onions
1
tomato
METHOD
- Blanch and peel the tomato and finely dice the flesh.
- Remove the leaves from the hyssop, reserving the stems.
- Chop a few hyssop leaves with the fleur de sel; set aside.
- Fillet the fish, reserving the bones.
- Re-form the 2 Arctic char, placing one fillet atop a second; cut each in half, then tie each of the 4 portions with 2 strings to hold it together while cooking.
- Make a court-bouillon with 100 ml (1/3 cup + 1 tablespoon) water, the wine, hyssop stems, the inside of the tomato and the fish bones. Cook gently for 30 minutes, strain and set aside. There should be about 100 ml (1/3 cup + 1 tablespoon).
- Peel and stem the carrots and onions.
- Season the four portions of Arctic char and place a few hyssop leaves on top. Place in a baking dish with the vegetables around it. Pour on the court-bouillon, cover with plastic wrap and place in an 80° C (175° F) oven for 10 minutes.
- Drain the fish and vegetables.
Presentation
- Arrange the Arctic char, vegetables and diced tomato on plates.
- Season the court-bouillon; garnish the plates with a few hyssop leaves and nap with the court-bouillon. Sprinkle with a few grains of the hyssop fleur de sel.
