Lake Léman Arctic Char in Hyssop Court-Bouillon with Market Vegetables
Flavors of Switzerland. By Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse. Total time: 30 to 60 minutes. Preparation time: 20 minutes. Cooking time: 40 minutes. Difficulty: Easy.
⏱️ Prep: 20 min🍳 Cook: 40 min
Ingredients
| 2 | Arctic char or trout, i.e., about 280 g (10 oz.) of fillets |
| 80 ml | white wine |
| 100 ml | water |
| 8 g | hyssop (2 branches) |
| 4 | young carrots |
| 4 | spring onions |
| 1 | tomato |
| 10 g | fleur de sel |
Instructions
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.