SEARED saltwater char
with Wilted Spinach, Champagne and Sorrel Sabayon,
Iranian Osietra Caviar
CHAMPAGNE AND SORREL SABAYON
150 ml (5 fl oz) champagne
4 egg yolks
2 cups sorrel leaves
few drops lemon juice
salt and freshly ground pepper
SEARED SALTWATER CHAR
30 ml (1 fl oz) non-scented cooking oil
6 x 180 g (6 oz) saltwater char fillets, skin and pin bones removed
salt and freshly ground pepper
80 g (2¾ oz) unsalted butter
squeeze lemon juice
WILTED SPINACH
30 g (1 oz) unsalted butter
300 g (10 oz) baby spinach leaves
2 cloves garlic
salt and freshly ground pepper
few drops lemon juice
TO SERVE
50 g (1¾ oz) fresh Iranian
osietra caviar
TO MAKE THE SABAYON, put the champagne and egg yolks in a bowl over a saucepan of gently simmering water. Whisk briskly for about 10 minutes until the mixture bulks up and thickens to a pale, foamy sabayon. Remove from the heat.
Slice the sorrel leaves to a fine chiffonnade and fold them through the sabayon with the lemon juice and seasoning.
TO SEAR THE SALTWATER CHAR, heat a large ovenproof frying pan over a medium-high heat and add the oil. Season the char fillets and add them to the pan, flat side down. Fry for a few minutes until golden and caramelised. Add the butter and heat to a nutbrown foam. Add the lemon juice and turn the fish pieces over for a few seconds in the pan – the fish should be cooked medium-rare. Remove from the pan and drain briefly on kitchen paper. Leave to rest in a warm place for a minute.
TO SERVE, heat the butter in a large heavy-based saucepan until lightly foaming. Add the spinach and garlic cloves and turn in the butter until the spinach begins to wilt. Season with salt and pepper and add the lemon juice. Remove from the heat, discard the garlic cloves and drain well.
Place a mound of spinach in the centre of each of each serving plate and spoon over a generous amount of sabayon. Arrange the fish on the spinach. Use a teaspoon to make small quenelles of caviar and use to garnish the fish. Serve immediately.
Serves 6 as a main course