Dinner

Seared Bavarian Char with Charred Celery Root Purée, Black Garlic Beurre Noisette & Crispy Capers

Name: Seared Bavarian Char with Charred Celery Root Purée, Black Garlic Beurre Noisette & Crispy Capers
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 × 180g char fillets, skin-on, pin bones removed; 400g celery root, peeled and cut into 3-cm cubes; 100ml whole milk; 50ml heavy cream; 3 black garlic cloves, minced to paste; 120g unsalted butter; 50g capers, rinsed and dried; 2 tablespoons olive oil; 1 tablespoon aged balsamic vinegar (at least 8 years); 1 small shallot, minced; 1 sprig fresh thyme; 1 bay leaf; Fleur de sel; Cracked black pepper; Lemon zest (for garnish)

Thick-cut char fillet, seared skin-on until skin shatters, served over silky celery root purée infused with black garlic. Finished with beurre noisette (hazelnut-brown butter), brined crispy capers, and a whisper of aged balsamic.

784calper serving 7gprotein 28gcarbs 74gfat 14min prep 31min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this