Fillet the char from the back, leaving the belly closed (do not gut it). Remove the middle bone, cut the head in half with the help of scissors, making sure that there are no cuts on the belly side of the fish. Then remove the giblets, remove the belly bones, wash them out and pluck the bones from the back fillet with tweezers.

Place the fish with the skin side on the MONOLITH Fish Plank and clamp it in place. Marinate with the lemon zest, salt and parsley.

For the kohlrabi pockets, peel the kohlrabi and cut into wafer-thin slices, then soak them in the hot liquer sugar and apple cider vinegar mixture.

Blanch the peas in boiling water and put them straight into a blender, pour in the fresh cream and blend vigorously. Season to taste with salt, nutmeg and lemon.

After about an hour, remove the slices from the marinade, lightly pat dry, place a little pea cream in the centre and form pockets, with three sides.

 

Kohlrabi – pea vegetables

Peel the kohlrabi, first cut into slices and then into small lozenges. Glaze these in butter, season with salt and sugar, add sparkling mineral water and cook until soft. Blanch the peas in salted water, rinse and add to the cooled kohlrabi.

For the sauce, finely puree the buttermilk and fresh herbs using a hand blender and season with a little salt.

 

Finishing

Heat your MONOLITH so that there is plenty of direct heat, preferably maximum air supply, so leave the lid open. Clamp the Fish Plank on the side so that the fish is upside down. Let the char “flame” over the fire for about 4 – 5 minutes. Then remove it from the holder and place it on the table, remove the tension bow.

Lightly re-salt the fish and grate lemon zest over it again.

Place the kohlrabi pockets and the warm vegetables on top. Drizzle on a few dots of the pea cream and scatter the watercress.  Top with a little sauce.

Have fun grilling and enjoy your meal!