Char on Lime Foam

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

Instructions

Preheat the oven to 180 °.
Rinse the char inside and out and pat dry. Rub the inside of the fish sparingly with salt and pepper and place two stalks of parsley and 1 stalk of thyme in each of the bellies. Prepare four sufficiently large aluminum foils and put a good tablespoon of butter on each one - place the char on top and close the aluminum foil tightly so that no liquid can leak out. Place the fish on a baking sheet and cook on the middle rack for about 25 minutes.
Squeeze the juice out of the limes and finely grate a tablespoon of the peel.
For the sauce, heat the butter in a saucepan and fry the peeled and finely chopped onion in it until translucent. Sort the tarragon, wash, finely chop and add to the onion. Deglaze with vinegar and add the lime juice and the lime zest. Reduce briefly and then strain the liquid through a sieve into a bowl.
Add the egg yolks, stir in vigorously and pour in the white wine. Beat in a water bath to a foam. Slowly beat in the cream and season well with salt, pepper and Worcestershire sauce.
Take the char out of the oven and remove the parsley and thyme. Arrange the fish on plates and pour on the lime foam.
Boiled potatoes and, for example, a simple chard vegetable go well with it.

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