Char with Nut Crust on Cucumber Vegetables and Curry-Ginger Sauce

Season the char with salt, season with pepper, turn it to the other side in the ground nuts, fry it in oil and butter on both sides and finish cooking in the oven at 70§C. Peel the cucumber, cut it in half lengthwise, hollow it out, cut it into slices, blanch it briefly in salted water and season it with salt and pepper, roast it in a frying pan with butter.

For the sauce, bring fresh ginger to a boil with star anise and curry in white wine and whipping cream and season with salt and sugar.

Put the cucumbers on the plate and place the fish on top. Garnish everything with the ginger-curry sauce and garnish with cress and fresh basil.

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