Char with Lime Peach Sauce

Heat 1 tsp butter in a saucepan, sauté the finely chopped shallots, add lime juice and chicken stock. Halve and pit 1 peach. Dice flesh and soften in stock. Add cream, simmer 2 min. on low heat. Blend with a hand blender and strain through a fine sieve. Add grated lime zest, season a little with salt. If the sauce is too sour, add a little honey. Cut the remaining two peaches in half, remove the pits and cut them into slices as narrow as possible (2 mm). Heat oil in a coated frying pan and fry the peach slices in it until golden brown. Season char fillets with salt, pepper and juice of one lemon. Heat a little butter in another coated frying pan and roast the char filets in it on the skin side.

Put the peach slices on plates, put the char fillets on top, arrange the sauce all around.

Drink: espresso

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