Adventures in the extrasensory

Char fillets in a ‘beurre blanc’ sauce

martin-thomenn ; chef-martin-thommen ; landgasthof-baren ; baren-utzenstorf : utzenstorf-suisse ; utzenstorf-switzerland ; filet-omble-beurre-blanc ; char-fillets-in-a-beurre-blanc-sauce ; omble ; char ; ode-a-la-beaute ; ode-to-beauty ; beaute ; beauty ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
The “Bären” country inn in Utzenstorf in Switzerland has been around for more than
200 years. Its chef, Martin Thommen, is President of the “Young Restaurateurs” association (JRE). Check out this excellent address in the Seeland District of the Canton of Bern.

Ingredients

Serves 4

Char

  • 2 chars
  • 50g chopped shallots
  • Butter
  • Noilly Prat
  • White wine
  • 1 orange quartered
  • Salt, freshly ground white pepper

Beurre blanc sauce

  • 100ml white wine
  • 200ml fish stock
  • 50ml Noilly Prat
  • 50ml orange juice
  • 80g finely chopped
  • shallots
  • 10 white peppercorns
  • 1 clove
  • 1 bay leaf
  • 250g butter
  • Salt, freshly ground white pepper

Orange Fennel

  • 2 fennel bulbs
  • 1 orange
  • Butter
  • Freshly squeezed
  • Orange juice
  • Noilly Prat
  • Butter, salt and freshly ground white pepper
martin-thomenn ; landgasthof-baren ; baren-utzenstorf : utzenstorf-suisse ; utzenstorf-switzerland ; filet-omble-beurre-blanc ; char-fillets-in-a-beurre-blanc-sauce ; omble ; char ; ode-a-la-beaute ; ode-to-beauty ; beaute ; beauty ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
1

Préparation

1/ Fillet the chars. Skin the fish and remove any bones. Ôter la peau des filets et retirer les arêtes.

2/ Butter a gratin dish and sprinkle with finely chopped shallots. Lay the fillets on the bed of shallots and season with salt and pepper. Then douse with the Noilly Prat and white wine.

3/ Steam for 3-4 minutes, ideally in a combi-steamer at 68°C and 100% humidity. Gently remove the fillets from the gratin dish with a spatula and set aside. Liquidise the remaining liquid in a blender and set aside.

4/ Meanwhile, for the orange fennel, wash, trim and slice the fennel bulbs and finely chop the fronds.

5/ Quarter the orange.

6/ Fry the fennel slices in a pan with a little butter. Season with salt and pepper. Deglaze with the orange juice and Noilly Prat before reducing. When ready, add the orange quarters and finely chopped fennel fronds.

7/ To make the beurre blanc, reduce by half the mixture of white wine, fish stock, Noilly Prat, orange juice, shallots, peppercorns, bay leaf and clove. Pass the reduced liquid through a fine sieve.

8/ Using a blender, gradually add the butter to the reduced liquid to obtain a creamy sauce. Combine with the reserved cooking liquid. Season.

martin-thomenn ; landgasthof-baren ; baren-utzenstorf : utzenstorf-suisse ; utzenstorf-switzerland ; filet-omble-beurre-blanc ; char-fillets-in-a-beurre-blanc-sauce ; omble ; char ; ode-a-la-beaute ; ode-to-beauty ; beaute ; beauty ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte
2

Presentation

martin-thomenn ; chef-martin-thommen ; landgasthof-baren ; baren-utzenstorf : utzenstorf-suisse ; utzenstorf-switzerland ; filet-omble-beurre-blanc ; char-fillets-in-a-beurre-blanc-sauce ; omble ; char ; ode-a-la-beaute ; ode-to-beauty ; beaute ; beauty ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte

Top Tip: Try the recipe with salmon or trout instead of char.

2012-collection-vintage-blanc-de-blancs ; ode-a-la-beaute ; ode-to-beauty ; beaute ; beauty ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte

Collection Vintage Blanc de Blancs 2012

Collection Vintage Blanc de Blancs 2012 plays with contrast to perfection. Its lively character acts as a foil to the fatty fish, while the citrus fruit and fresh flower aromas subtly enhance the orange and fennel flavours in the sauce.

Bären – Hauptstrasse 18 – 3427 Utzenstorf – Switzerland – Tel.: +41 (0)32 665 442 2

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