Arctic Char with Lime Sauce and Swabian Ravioli

Season fillets with lime juice, salt and pepper, turn in flour and roast in clarified butter for about two minutes on each side.

Maultaschen:

Knead together salt, eggs, flour and very little cold water. Refrigerate the dough. Remove the stalks from the cabbage thistle leaves. Blanch the leaves in boiling salted water, rinse with cold water and squeeze well. Sauté minced shallot in butter, add leaves and chopped garlic, sauté briefly and crush. Add curd and cheese and season.

Roll out the dough as thinly as possible on flour or pass it through a pasta machine (speed 1 to 4), cut out with ravioli molds, cover each with a small teaspoon of the cabbage-cheese mixture and close the mold.

Cover, seal with egg yolk brushed pasta lids and press the edges smooth. Cook in hot salted water for about three minutes (until they rise).

When serving, sprinkle toasted pistachios and grated cheese on top of the Maultaschen.

Lime sauce:

Mix crème fraîche and 150 milliliters of whipped cream and make well. Remove the zest from one lime, make zest in the white wine and reduce as well. Strain both mixtures together. Grate the zest of the second lime and add. Fold in juice of both limes, add fish stock, season. Add butter in small cubes and fold in remaining whipped cream.

By the way, did you know that clarified butter is obtained by adding butter water,

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