Seared saltwater char with Wilted Spinach, Champagne and Sorrel Sabayon, Iranian Osietra Caviar

Seared saltwater char with Wilted Spinach, Champagne and Sorrel Sabayon, Iranian Osietra Caviar

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Champagne and sorrel sabayon

Quantity Ingredient
150ml champagne
4 egg yolks
2 cups sorrel leaves
lemon juice
salt
freshly ground pepper

Seared saltwater char

Quantity Ingredient
30ml non-scented cooking oil
6 x 180g saltwater char fillets, skin and pin bones removed
salt
freshly ground pepper
80g unsalted butter
lemon juice

Wilted spinach

Quantity Ingredient
30g unsalted butter
300g baby spinach leaves
garlic
salt
freshly ground pepper
lemon juice

To serve

Quantity Ingredient
50g fresh iranian osietra caviar

Method

  1. To make the sabayon:

    Put the champagne and egg yolks in a bowl over a saucepan of gently simmering water. Whisk briskly for about 10 minutes until the mixture bulks up and thickens to a pale, foamy sabayon. Remove from the heat.
  2. Slice the sorrel leaves to a fine chiffonnade and fold them through the sabayon with the lemon juice and seasoning.
  3. To sear the saltwater char:

    Heat a large ovenproof frying pan over a medium-high heat and add the oil. Season the char fillets and add them to the pan, flat side down. Fry for a few minutes until golden and caramelised. Add the butter and heat to a nut-brown foam. Add the lemon juice and turn the fish pieces over for a few seconds in the pan – the fish should be cooked medium-rare. Remove from the pan and drain briefly on kitchen paper. Leave to rest in a warm place for a minute.
  4. To serve:

    Heat the butter in a large heavy-based saucepan until lightly foaming. Add the spinach and garlic cloves and turn in the butter until the spinach begins to wilt. Season with salt and pepper and add the lemon juice. Remove from the heat, discard the garlic cloves and drain well.
  5. Place a mound of spinach in the centre of each of each serving plate and spoon over a generous amount of sabayon. Arrange the fish on the spinach. Use a teaspoon to make small quenelles of caviar and use to garnish the fish. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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