We pickled this char from Armin Schöffls ponds in the beautiful Gusental with brutally local fresh fennel seeds from my balcony and pink pepper, and fried its skin to a crisp with coriander seeds.
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Accompanied by a fennel salad with verjus, olive oil and a touch of lemon thyme and fake olives made from fermented and pickled sloes.
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Underneath, peach gel (seasoned with the pickling liquid) and spicy peach cream with my homemade Sezchuan chili oil.
Plus peach of course, vineyard peach to be exact.
On a plate by Peter Fröhlich