Smoked Char Mousse in Zucchini Coat and Paprika Chutney

For the smoked char mousse wrapped in zucchini and paprika chutney, first cut zucchini into very thin slices with a peeler and sprinkle with salt on both sides. Let the water run out on kitchen paper for about 10 minutes and dry well. Soak the gelatine in cold water.

Check the smoked char fillet for bones, remove them if necessary and cut the meat into small pieces. Puree finely with about a quarter of the whipping cream using a hand blender. Then pass through a fine sieve. Squeeze gelatine well and melt with a few drops of water in a hot water bath. Whip the remaining whipped cream until stiff. Stir dissolved gelatine with lemon juice and zest as well as salt and pepper into the char cream. Stir in whipped cream quickly and chill in refrigerator for at least 2 hours. Then fill into a piping bag.

For the chutney, cut the peppers in half, remove the stems and seeds. Cut the flesh into 1 x 1 cm cubes. Cut the onion and garlic into fine strips. Heat some olive oil in a small saucepan, add half of the diced peppers and the onion, garlic and rosemary. Roast briefly and add the pimento seeds. Stir in the paprika powder and tomato paste and add the preserving sugar. Deglaze with vinegar and simmer gently for about 3 minutes. Stir in remaining diced peppers, remove rosemary and season with salt and pepper. Cover and simmer

Preparation Tip:

The smoked char mousse in zucchini coat and paprika chutney will be especially pretty if you also use yellow zucchini!

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