Serves 4 people
- 4 filets fresh char (filleted)
- 80 g char caviar
- juice of one lime
- 1 shallot (finely dices)
- 1/16 l olive oil
- 10 basil leaves
- salt, pepper
- 4 tbsp sour cream
- edible flowers and herbs
Freeze the char filets for roughly 40 minutes to firm them. Slice the filets into thin slices and arrange on a plate, then season with salt and pepper. Using a stick blender, purée the shallots, olive oil, lime juice and basil, then marinade the slices of filet with the purée. Add a tablespoon of sour cream to the centre of the plate, then top with char caviar. Decorate the carpaccio with edible flowers and herbs.