Fillet, skin and bone the char, cut the fillet in half and season with salt and lemon. Loosely fold the halved fillets into the rataffi batter.
After washing, tear off a few zest from the oranges, fillet the oranges, then strain the resulting juice onto the couscous. Keep the orange fillets separate. Further marinate the couscous (not millet, but wheat product) with the sesame oil and the sliced browned almond kernels. Blanch the orange zest.
For the orange vinaigrette, whisk ingredients until smooth and add zest, half of the orange vinaigrette to the couscous form and steep in it for about 1 hour without making! Fry the char rataffi in the fat at 160 °C for about 2 minutes, so that the fish does not exceed 50 °C core temperature, but the rataffi is golden. Season lightly with salt.
Arrange the couscous in a ring on plates, surround with wild herb salad marinated in orange vinaigrette and orange fillets and sprinkle with sesame seeds. Some remaining orange vinaigrette as sauce “au tour” form.
Tip: Always use aromatic spices to enhance your dishes!
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