Char with Tomato Chanterelle Vegetables and Brook Cress Broth

Grate the zest from the lemon and squeeze out the juice. Season the char fillet with salt. Flour the skin side and roast in a coated frying pan with a tablespoon of clarified butter until crispy. Just before serving, add the butter along with the lemon zest.

Foam once and drain on kitchen paper. Dip the tomatoes briefly in boiling water, rinse, remove the skin, quarter, core and dice the flesh.

Perhaps clean and halve the chanterelles, roast them leisurely in a frying pan with a tablespoon of clarified butter. Add garlic, bacon, thyme, season with salt and just before serving, toss in the tomatoes. Remove the skin from the shallots, dice them, place them in a saucepan with the remaining clarified butter. Extinguish with white wine, pour on clear soup and whipped cream. Add the cress and parsley coarsely chopped, briefly lightly roll and whisk finely with a blender. Pass through a sieve and season with salt, pepper and juice of one lemon. Bring to the boil again, add a dash of milk and blend again until creamy.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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