Alexander Huber is the head chef at the "Huberwirt". He serves both inn classics and haute cuisine. He presents you with a wonderful char recipe
Char filet with cucumber soup and herb and radish salad
Alexander Huber is a chef in the eleventh generation and has been awarded a Michelin star. He cooks at the Huberwirt in Pleiskirchen. His recipe for success is a combination of haute cuisine and Bavarian inn classics. Alexander reveals his recipe for char filet with cold cucumber soup and herb and radish salad – to try out at home.
Ingredients for 4 people
Cucumber and horseradish soup
- 1 cucumber washed and sliced
- 2 tbsp creme fraiche
- 2 tbsp horseradish from a jar
- 3 tbsp sweet chilli sauce
- 50 ml some mineral water
- cayenne, salt, pepper, sugar (to taste)
- 1 tsp wasabi
- 30 ml rapeseed oil
- Juice of 1⁄2 lime
- 20 ml light balsamic vinegar
- 30 ml olive oil
Radish-herb salad
- 10 sliced radishes
- Watercress
- 3 tbsp finely diced cucumber
- Finely chopped chives
- 50 g honey
- 1 tbsp mustard
- 2 tbsp light balsamic vinegar
- 60 ml olive oil
- 40 ml sunflower oil
- Salt and pepper
- lime juice
- 80 ml mineral water
Lukewarm char
- 4 pieces of char, 80 g each, boned
- 20 ml gold-of-pleasure oil
- 20 g butter
- roast fish seasoning
- lemon zest
- coarse sea salt
- salt and pepper
For decoration (optional)
- watercress
- olive oil
- bread chip
Preparation
Step 1
For the cucumber and horseradish soup, cut the cucumbers into slices and purée finely with all the other ingredients using a blender and season strongly.
Step 2
First make a slightly acidic dressing using 50 g honey, 1 tbsp mustard, 2 tbsp light balsamic vinegar, 60 ml olive oil, 40 ml sunflower oil, salt, pepper, lime juice and 80 ml mineral water. Then marinate the sliced radishes, 3 tbsp finely diced cucumber, chives and watercress with it and season to taste. If necessary, season with a little coarse sea salt.
Step 3
Wash the char fillets and pat dry. Then salt, pepper and season with the roast fish seasoning, lemon zest and cameline oil.
Step 4
Preheat the oven to 80°C. Rub a flat plate with half the butter and drape the fish fillets on it. Cut the remaining butter into four pieces and place on top of the fish fillets. Then cover the plate with cling film and place in the oven. Finally, cook the char at 80°C for about 5-8 minutes until translucent. Sprinkle with sea salt before serving.
Step 5
If you like, decorate the soup with watercress, bread crisps and drizzle a little olive oil over it.
