SWISS LACHS flamed with horseradish glacé

SWISS LACHS harmonises well with horseradish. In this recipe by Andreas Altorfer, it is prepared in an unusual form: as a glacé.

Ingredients for 4 people

Fish

600g fillet without skin
Olive oil
Salt and pepper from the mill
2 tbsp lime pearls
2 tbsp soy pearls

Horseradish glacé

80g sugar syrup
(50g water/ 65g sugar)
1 gelatine sheet
125g yoghurt, Greek
125g crème fraiche
20g horseradish, freshly grated
1/2 lemon, juice and zest
1 pinch of salt

Herb marinade

1 tbsp mustard, coarse-grained
6 tbsp olive oil
1 clove garlic, chopped
1 shallot, chopped
3 sprigs tarragon, chopped
3 sprigs chervil, chopped
1 orange, juice and zest
Salt and pepper from the mill

Fennel salad

1 fennel with cabbage
1 tsp mustard
2 tbsp balsamic vinegar, white
1 tbsp honey
4 tbsp olive oil
1 Lime, juice and zest
1 pinch of sugar
Salt and pepper from the mill

Prepare

Horseradish glacé
Bring the sugar syrup to the boil and dissolve the soaked gelatine in it. Cool. Add the remaining ingredients and mix well. Freeze in the glacé maker.

Herb marinade
Mix all the ingredients of the marinade and season.

Fennel salad
Prepare the fennel. Finely chop the fennel herb. Dressing: Mix the mustard, balsamic vinegar and honey. Add the lime juice and zest. Season with sugar, salt and ground pepper. Add the dressing to the fennel.

Preparation

Fish
Cut the fillet royal into not too thin slices and place on a flat plate. Brush all over with olive oil and season with salt and pepper from the mill.

Flame carefully and briefly with a Bunsen burner.

Brush the fish slices with the marinade.

Serve

Spread the rest of the marinade on the plates. Place the fish slices on top. Add the fennel salad. Garnish with the lime and soy pearls. Just before serving, place the horseradish glacé in a lettuce leaf with the dishes.