Clean and fillet the char, pull the bones. Season with salt and pepper and flour only on the skin side, pat well. Fry slowly on the skin side in a little oil, add 2 tablespoons of butter and lather with the fat. Lightly brown the tender wheat in a little butter, then deglaze with a little vinegar. Add vegetable stock.
In another pot, sauté the finely diced shallot in 1 tablespoon of butter, add the very finely diced celery and sauté lightly as well. Add both together and simmer gently until the tender wheat is cooked al dente.
Just before serving, add a little butter and season with salt and pepper. Finely dice the second shallot and sauté in a little butter, add the soaked saffron, pour in 3 tablespoons of vegetable stock and bring to the boil once. Add the cream and reduce to a suitable consistency.
Season to taste with salt, pepper and lime juice. Serving: Transfer the risotto to warmed plates, place the fillets and surround with the sauce. Sprinkle the fish with a little Maldon salt and decorate with a few leaves of red perilla, if desired.