Smoked char fillet with apple and rosemary cream

Warm smoked char fillet on apple and rosemary cream with chive and watercress jus.

Ingredients · Servings 4

Method · 1 h 20 min

Peel, core, and roughly chop the apples. Place them in a pot with rosemary, butter, wine, and a little lemon juice. Gently simmer uncovered over medium heat for about 15 minutes, stirring occasionally, until softened. Remove the rosemary and purée everything with an immersion blender until smooth. Transfer the apple cream to a bowl and chill completely in the refrigerator.
Rinse the char fillets and pat dry. Then roll them up and secure with a wooden skewer. Season the rolls with salt and pepper and place them side by side on a greased steamer insert.
Distribute the wood chips evenly in a roasting pan or wide pot so that the bottom is completely covered. Place it on the hot stovetop, light the chips, and bring them to a smoking point. Place a steamer insert on top of the smoking chips, cover with a suitable lid, and cook in the smoke for 15–20 minutes. It's best to place the pot on a balcony or patio for this.
Meanwhile, peel and dice the potatoes, then simmer them in the stock for about 20 minutes. Next, press the potatoes through a fine sieve. Finely chop the chives and pick the watercress leaves. Puree both with oil in a tall mixing bowl using an immersion blender. Stir the oil into the potato stock and season with salt.
Spread the apple and rosemary cream on plates. Place a warm smoked char fillet on each plate. Drizzle everything with the herb jus and, if desired, sprinkle with chives and watercress before serving.