Potted Char

Ingredients

• char (fish)
• mirepoix (vegetable base)
• clarified butter

Instructions

1. Poach the fish in a mirepoix (vegetable base) with white wine and allow them to cool completely in the cooking liquid.
2. Drain the fish, remove the skin, and carefully separate the fillets, ensuring all bones are removed. Arrange the fillets in a special earthenware pot and cover them entirely with clarified butter. Place in a gentle oven for fifteen minutes.
3. Let cool overnight. Then add more clarified butter so that there is a layer 8 millimeters thick over the fillets. Keep in a cool place.