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.

veröffentlicht am: 16.September