Recipe from the Viamala Fokus issue 2 / 2025.
Confit char
| 4 | Char fillet |
| 2 | Cucumbers peeled and seeded |
| Fleur de Sel | |
| Oil for confit (preferably neutral, e.g. rapeseed oil) |
| 100 g | Vinegar |
| 300 g | Rapeseed oil |
| Little mustard | |
| 1/2 | Celery stalks |
| 1 | Red onion |
| 1 | Lime zest and juice |
| 1 TSP | Chopped pink pepper |
| Optional | Herbs e.g. basil, lovage, parsley, stalks, green celery, dill, coriander |
| 500 g | Yoghurt (drain, labneh) |
| Approx. 100g | Olive oil |
| Salt, pepper |
Preparation
Olive oil yogurt:
Yogurt with olive oil aMix and mix to a crème whisk, Season to taste with salt and pepper.
Vinaigrette:
Vinegar, oil and mustard, limesjuice and -zzest mix with salt and pink pepper to make a sauce.
Dice the onions and celery as small as possible, chop any herbs and add everything to the vinaigrette.
Halve the cucumbers cut in half, brush with brush with oil and cook over a high heat ggrillthen diceDice and add to the vinaigrette. Serve lukewarm or cold.
For the char a suitable harness with enough Öoil so that the char can swim in it. First heat the oil in the oven to temperature (70 degrees) bringthen dthe Ftherein for 5-10 min confit. Remove the skin, season with fleur de sel season - arrange everything.
Fit as a side dish, grilled young potatoes or simple boiled potatoes.