Char with Garlic Confit

1. peel the garlic, put it in a saucepan with cold water and boil. Drain and rinse, repeat the process. Then drain the garlic well. Cook shallots in boiling salted water for 5 minutes, rinse and peel.

Dice the dried tomatoes.

Put the garlic and shallots in a saucepan with the tomatoes, 2 basil stems, the thyme and a little finely ground white pepper and cover with the olive oil. Bring to the boil on the stove top and cook in a heated oven at 150 °C (gas 1, convection oven 130 °C ) for 40 min. Remove and keep warm. Pluck the remaining basil leaves and chop them coarsely. 3.

Boil the balsamic vinegar with the veal stock and 1 pinch of sugar until syrupy.

Season the char fillets with salt and sprinkle with the juice of one lemon. Place the fish fillets with the skin facing upwards on an oiled baking tray and cook in a heated oven at 170 degrees (gas 1-2, convection oven 150 degrees) for 8 minutes. 5.

Remove the skin from the fillets, divide the fillets evenly on 4 plates. Lift the garlic confit out of the oil with a skimmer, spread evenly over the fish, sprinkle with basil. Drizzle balsamic vinegar syrup on the plate. Serve with baguette.

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