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Lake Léman Arctic char in hyssop court-bouillon with market vegetables Recipe
 
 
Lake Léman Arctic char in hyssop court-bouillon with market vegetables
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Flavors of Switzerland
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 40 minutes

 
Difficulty: Easy
Ingredients
For 4 servings

- 2 Arctic char or trout, i.e., about 280 g (10 oz.) of fillets
- 80 ml (1/3 cup) white wine
- 100 ml (1/3 cup + 1 tablespoon) water
- 8 g hyssop (2 branches)
- 4 young carrots
- 4 spring onions
- 1 tomato
- 10 g (2 teaspoons) fleur de sel
Method
  1. Blanch and peel the tomato and finely dice the flesh.
  2. Remove the leaves from the hyssop, reserving the stems.
  3. Chop a few hyssop leaves with the fleur de sel; set aside.
  4. Fillet the fish, reserving the bones.
  5. 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.
  6. 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).
  7. Peel and stem the carrots and onions.
  8. 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.
  9. Drain the fish and vegetables.

Presentation

  1. Arrange the Arctic char, vegetables and diced tomato on plates.
  2. 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.
 
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