Chocolate covered fish with sauteed vegetables

Surprise your guests with a chocolate covered fish restaurant recipe prepared in your own kitchen. We will cook it using a sous vide technology to preserve the beneficial properties of the fish and make it more tender. The hero of today's recipe will be an African sharptooth catfish cooked sous vide style with a vegetable side dish.

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  Season the fillet with salt mildly and seal it inside a vacuum bag. Cook under a sous vide thermal treatment for 30 minutes at 55°C. The fish is cooked very delicately, slowly warming up and sterilizing at a low temperature.
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  While the fish is cooking, let's prepare a side dish – sautéed vegetables.

  Peel the pumpkin and dice it into small pieces. Dice celery, quince and half of the bulb onion in the same manner.

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  Melt butter in a pan to make it even more delicious. Add one crushed garlic clove to flavor the butter first. Then add the second clove at the end to soak the whole dish.
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  Put all the chopped vegetables to the pan altogether. Make sure to season the vegetables with salt and white pepper in the process. White pepper gives a different flavor in comparison with black or red pepper. Saute vegetables in butter over low heat.
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  All the roots we use are sweet, so we don't have enough acid to balance the flavors. Add white wine and some seed oil.
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  While the wine is boiling down, chop the garlic clove and dill stalks finely. Just use the stalks. They will give a crunch and they're more flavorful than leaves. Taste and season with salt if necessary. After that, put away from a heat.
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  When the fish is done, lay it out in the pan carefully. Season it with salt and black pepper mignonette. Pour a little olive oil and start roasting it on top of hot coals to saturate the fish with smoke. In the absence of a stove or barbecue, you can use a hotplate and a cooking torch.
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  While the fish saturates with the coal smoke, make the chocolate coating.
  Immerse dark chocolate in a water bath, add chocolate glaze and a piece of butter (there's a lot of it in this recipe). The butter won't allow our coating thicken. Mix well until all ingredients melts.
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  Coat the catfish fillet with this chocolate icing and roast it on top of the coals for no more than 30 seconds.

An exquisite dish requires an equivalent serving.

Lay out the sauteed vegetables on a festive plate and put the chocolate coated fish on top. Garnish the dish with microgreens to complement the look. Dark fish accompanied by a lighter side asks for something green, tender and fresh.

There's one more and probably the most important ingredient to add. It's bottarga. Grate it finely to top the dish with bottarga flakes. It gives an additional specific fishy odour.