-
1
Tomato Water:In large bowl, Combine tomatoes and salt.
-
2
Over another bowl, drape Clean, lint-free Cloth; add in tomatoes.
-
3
Gather up and tie securely.
-
4
Suspend bundle over bowl in a cold place for up to 24 hrs, reserving liquid.
-
5
Strain liquid into clean bowl; cover and chill.
-
6
Throw away tomatoes.
-
7
Fines Herbes Mayonnaise:In bowl, whisk together egg yolks, lemon juice, shallots and mustard.
-
8
Drizzle oil in thin, steady stream, whisking constantly till emulsified.
-
9
Add in salt and pepper to taste.
-
10
Add in half of the chervil, chives, parsley and tarragon.
-
11
Cover and chill.
-
12
Add in remaining chervil, chives, parsley and tarragon before serving.
-
13
Aromatic Water:In large pot.
-
14
bring water, vinegar, carrot, onion, leek, peppercorns, salt, bay leaf, parsley and thyme to boil.
-
15
Reduce heat and simmer for 20 min.
-
16
Sprinkle char with salt and pepper.
-
17
Carefully add in to simmering water, skin side up.
-
18
and cook for about 8 min, or possibly till slightly rare inside.
-
19
Remove fish carefully with slotted spoon and transfer to cutting board.
-
20
To Serve:Remove skin from fish and throw away, Sprinkle fish with salt and pepper.
-
21
Ladle
-
22
Tomato Water into serving bowls.
-
23
Slice fish and lay in bowl.
-
24
lop with Fines
-
25
Herbes Mayonnaise.
