Arctic Char on Autumn Salad

For the char on autumn salad, put the tomatoes in boiling water. After 1 minute, remove and rinse in cold water.

Peel off the skin, cut in half horizontally. Place on baking sheet, season with coarse sea salt and pepper, drizzle with a little olive oil. Place in oven preheated to 120 °C, confit for 60 minutes.

Wash the leaf lettuce, divide into small pieces, dry well.

Cut the char fillets into two equal pieces with a diagonal cut. Sprinkle with a little coarse salt and coarsely ground pepper.

Heat olive oil, roast the fillets for 2 min on the skin side and 1.5 min on the flesh side. Cover lightly with aluminum foil and keep warm in an open oven at 60 °C.

In the frying pan, roast the coarsely ground coriander and mustard seeds together with the frying fat. Extinguish with the juice of one lemon, then swirl in olive oil.

Mix the lettuces and arrange them. Place the fish fillets on top, pour the hot sauce over everything and bring to the table, each topped with half a confit tomato.

Preparation Tip:

The char on autumn salad can be supplemented as desired with potatoes.

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