Fillet the char. Put the carcasses with the skin, including the head (without the gills), in a saucepan with 500 ml of cold water and simmer for 20 minutes. If you like, you can add a bit of star anise and cardamom.
Pass the broth through a cloth and reduce the stock to 350 ml.
As soon as the stock has cooled, mix it with the remaining ingredients, except the crème fraîche.
Then mix in the crème fraîche and pour it through an iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 Professional Charger and shake 8 to 10 times.
For more texture, soak 2 sheets of gelatin, mix into the warm stock, and leave to cool for 24 hours.
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