Fillet the char from the back so that the belly remains closed (do not gut). Remove the central bone, cut the head in half with scissors, making sure that there are no cuts on the belly side of the fish. Then remove the innards, detach the belly bones, wash them out and use tweezers to pluck the bones from the back fillet.
Place the fish skin side down on the flaming board and clamp in place. Marinate with the lemon zest, salt and parsley.
For the kohlrabi pockets, peel the kohlrabi and cut into wafer-thin slices, then place them in the hot puréed sugar and apple cider vinegar mixture.
Blanch the peas in boiling water and put them straight into a blender, add the fresh cream and puree until smooth. Season to taste with salt, nutmeg and lemon.
Remove the slices from the marinade after about an hour, dab lightly, put some pea cream in the middle and form pockets with three sides.
Kohlrabi - pea vegetables
Peel the kohlrabi, cut first into slices and then into small diamonds. Glaze them in butter, season with salt and sugar, deglaze with sparkling mineral water and cook until soft. Blanch the peas in salted water, rinse and add to the cooled kohlrabi.
To make the sauce, finely puree the buttermilk and fresh herbs using a hand blender and season with a little salt.
To finish
Heat the barbecue so that there is plenty of flame, preferably with maximum air supply, i.e. leave the lid open. Clamp the flame board to the side so that the fish is upside down. Allow the char to "flame" over the fire for approx. 4 - 5 minutes. Then remove from the holder and place on the table, remove the tension bow.
Lightly season the fish with salt and rub lemon zest over it again.
Place the kohlrabi pockets and the warm vegetables on top. Drizzle a few dots of the pea cream on top and scatter the watercress. Garnish with a little sauce.
Enjoy the barbecue and bon appétit!
