Mikaela bought a whole char today, so we filled and rubbed it with thyme and salt, grilled it in the oven at a high temperature and then set off the smoke-alarm. After that died out, we made a fresh salad and aioli to boot.

The aioli got split, but Mikaela saved it by whipping up an egg-yolk, and just gently poured the split aioli into that, while stirring. An old trick that worked out perfectly!

In the end, the char looked beautiful, and when you squeezed the near-caramelised lemons over it, everything just turned blissful. Cooking the char at a high temperature did wonders, and making the aioli ourselves was very nice, not to mention that the salad worked very well with the char. Sweet. All kudos to the char, and of course, to the chef: Mikaela's a master chef. Hooray!