Char rolls on cucumber and herb cream
Ingredients
- 1 bunch of chives
- 75 g mixed herbs (e.g. parsley, chervil, dill, tarragon, cress, sorrel)
- 150 g Mayonnaise
- 2 tbsp herb vinegar
- 2 tsp mustard
- 200 g sour cream
- Salt
- Cayenne pepper
- 4 large char fillets, skinless and boneless, weighing approximately 120 g each
- Juice of about ½ a lemon
- freshly grated horseradish
- 1 Salad cucumber
- 100 g wood chips
- a little vegetable oil for coating
- Radishes, as desired
- Cress and chervil for garnish
- 4 wooden skewers
- Bunsenbrenner
Method
- For the cream, finely chop the chives. Pluck the herb leaves and place them in a blender with the mayonnaise, then blend until smooth. Stir in the chopped chives, vinegar, mustard, and sour cream. Season the cream to taste with salt and cayenne pepper and chill.
- Rinse the char fillets and pat dry. Season one side of each fillet with salt, pepper, and lemon juice, then sprinkle evenly with grated horseradish. Roll up and secure with a wooden skewer.
- Peel the cucumber, halve it lengthwise, and scoop out the seeds with a small spoon. Dice the cucumber halves and fold half of them into the herb cream.
- Distribute wood chips evenly on the bottom of a roasting pan. Heat the pan on the stovetop. Ignite the chips with a blowtorch. Brush the char rolls with a little oil and place them on a rack directly over the burning chips. Immediately cover the roasting pan with a suitable lid. Place the roasting pan outdoors and cook the fish slowly in the smoke for 10–15 minutes.
- Spread the herb and cucumber cream on plates. Scatter the remaining cucumber slices over the top. Place the still-warm smoked char fillets on the cream. Sprinkle with grated horseradish, if desired, and garnish with radishes, chervil, and cress.
chives
- 75 g
mixed herbs (e.g. parsley, chervil, dill, tarragon, cress, sorrel)
- 150 g
Mustard
- 200 g
Large char fillets, skinless and boneless, weighing approximately 120g each.
Salad cucumber
- 100 g
