CAPELLINI IN SMOKED CHAR SAUCE WITH PEAS PUREE
FOR THE PASTA:
9 oz of Capellini
1 tsp of coarse salt per liter of water
3 wild fennels
FOR THE LEMON-VERBENA FOAM:
10 fl oz of fish stock
2 organic lemons
0.7 oz of fresh lemon verbena
3.5 fl oz of double cream
2 egg yolks
FOR THE PEA AND SORREL PUREE:
10.5 oz of sweet peas (frozen)
1 oz of fresh sorrel
1.75 fl oz of double cream
1 oz of butter
FOR THE PASTA SAUCE:
2 cups of fish stock
2 oz of smoked char
0.7 oz of parsley
3 oz of sweet pea pods
Butter as needed
FOR THE ROASTED DARK RYE BREAD:
4 oz of dark rye bread
1.4 oz of fennel seeds
Olive oil as needed
FOR THE WALNUT AND RAISIN CRUMBLE:
1.4 oz of walnuts
1.4 oz of shallots
1.4 ozof raisins
½ tsp of garlic
1.7 fl oz of Pernod
1.7 fl oz of Noilly Prat
Butter as needed
FOR THE SMOKED CHAR:
6.5 oz of Char filet
3.5 oz of salt
4 tsp of fennel seeds
4 tsp of anise seeds
0.3 oz of star anise
5 lemon leaves (dry)
2 tsp of Tasmanian pepper
2 tsp of coriander seeds
Beechwood flakes for smoking as needed
FOR THE GARNISH:
Affilla cress as needed
Fresh sorrel as needed
SMOKED CHAR
Roast the spices lightly, then put them in a mortar with salt and lemon leaves. Make a fine powder and coat the char in it on both sides. Seal in a vacuum bag and chill for 30 minutes. After the fish is ready, smoke over Beachwood for about 5-6 minutes.
PEA AND SORREL PUREE
Cook the peas in cream and a little bit of water until soft, then add the sorrel and continue cooking for less than a minute. Mix the peas and sorrel in a blender, adding as much cooking liquid and butter as needed to achieve a creamy texture.
LEMON VERBENA FOAM
Add the fish stock, verbena, lemon juice and zest to a pot and reduce for some minutes. Add cream and bring the sauce to a boil again. Before serving remove the verbena, add egg yolks and mix for a light foam.
ROASTED DARK RYE BREAD
Dry the bread in the oven and grind into medium sized pieces. In a pan, roast fennel seeds in olive oil, then add the dark rye bread and continue roasting until bread is crispy. Remove excess oil and keep dry until serving.
WALNUT AND RAISIN CRUMBLE
Cut shallots very fine and slightly sauté them in butter. After the shallots are cooked add the garlic and roasted walnuts. Soak the raisins in Pernod and Noilly Prat for at least 30 minutes. Cut the raisins in pieces, add a little bit of the soaking liquid to the rest and roast it in a pan for one minute.
SAUCE
Reduce fish stock, add the chopped parsley stems and the smoked char and cook for 5 minutes. Add chopped parsley and finely cut pea pods and cook for another minute. Add the pasta and finish cooking it in the sauce for about 1.5 minutes. In the end, add cold butter.
PASTA
Cook the wild fennel in at least 3L salted water. Remove the fennel and add the pasta. Cook for 1,5 minutes. Cook in the sauce to finish.
PLATING
First, make a swipe with the pea puree. Roll the pasta into a small mountain and put it on the puree. Add some flakes of smoked char. Sprinkle the crumble and the roasted bread on top. Finish with some of the verbena foam and garnish with affilla cress and sorrel leaves.
