Serves 2



Approx 70g of char (freshly caught fillets without skin, bones removed using a small pair of pliers)

Salt and pepper

Olive oil

Fleur de sel (salt)

Tarragon sauce

2 shallots

A little butter

Salt and pepper

A little icing sugar

1 dl noilly Prat

750 ml broth

1 bunch tarragon

A little tarragon vinegar

Butter for re-assembly


3 pieces beets, cooked

3 tablespoons olive oil

1 tablespoon white wine vinegar 1 tablespoon broth

A little icing sugar

Salt and pepper

1 shallot, finely chopped


Roasted onions

100g butter

2 onions, cut into pieces

Pea puree

300g peas

2 shallots, finely chopped

Some garlic

30g butter

3dl of cream

1dl of broth



Preheat the steam oven to 50 ° C. Season the char with salt and pepper, and drizzle lightly with olive oil.Wrap the char in cling film and place it in the oven for about 10 minutes or until lightly glazed.Remove from cling film and add fleur de sel to taste.

Tarragon Sauce

Sauté the shallots in a little butter then season with salt, pepper and a little powdered sugar. Deglaze the pan with Noilly Prat and fill with the broth and reduce by half.Complete the sauce by adding tarragon and mixing in butter to taste.


Cut the beets paper thin and add a little oil, vinegar, salt, pepper. Finely chop the chives and add in shallot marinade. Warm all the ingredients.


Add the sliced onions to hot butter and fry slowly until golden brown.Season to taste.

Pea Puree

Place peas in salted ice water until soft.Fry the shallots and garlic in butter and pour in cream. Bring to the boil and then take off heat and mash in the peas with a hand blender.If the puree is too thick, season with a little broth.

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