John Myers
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Fish: Brook Char Fried Crispy
The perfect fish: brook char fried crispy recipe with a picture and simple step-by-step instructions.
Ingredients fish:
- 1 Brook trout fresh
- Ready to roast weighing approx. 450 gr.
- 1 Organic lemon
- 2 tsp Dill tips, dried
- Lemon oil, salt + pepper
- 3 tbsp Plant cream
- Roulade needles for fixing
Side dish triplets:
- 400 g Potatoes triplets
- 1 tbsp Dried leaf parsley
- 1 tbsp Soft butter
- 1 tbsp Pepper from the mill, colorful
Info:
- The char is a fish that loves cold waters. Its flesh is tender pink, firm and extremely tasty. Its appearance resembles that of a trout, only the skin has pink dots. He does not love hot spices because his taste suffers. So season with care. I love this fish because of its great taste.
Preparation:
- Cut off the head of the char just behind the gills with a sharp knife. Wash thoroughly under running water … until the mucus layer is removed. Pat dry thoroughly with kitchen paper.
- Lightly salt and pepper the fish on the inside. Spread the dill tips. Wash the lemon and cut in half. Cut one half into slices and fill the char with it. Close with roulade needles. Wooden sticks are unsuitable here as they are difficult to pierce through the skin. Set the fish aside.
- Peel the triplets and cook them in salted water. Cooking time approx. 20 minutes. Place the dinner plate in the oven and warm up to 60 °.
- Wash the frisée lettuce … spin dry … cut into fine strips and set aside. Prepare the salad dressing (except for the boiled potato) and set aside separately.
Preparation of fish:
- FRYING TIME of the fish approx. 12 – 15 minutes !!! Heat vegetable fat in a pan. Put in the char and reduce the heat supply a little (from level 9 to 7.5). If the skin of the char is crispy brown … turn the fish. If the 2nd side has also taken on color, check that it is cooked.
- If the dorsal fin can be removed without resistance, the fish is done. Remove from the pan and place in the oven with the plates.
- Triplets should be done. Take out 2 small potatoes and mix with a cake fork – finely mashed – into the salad sauce. Drain the potatoes … sprinkle with parsley … season lightly with pepper … add butter and toss in the saucepan. Put back on the stove.
- Take the char out of the oven … cut along the back with a sharp knife and remove one half (with bones). Place on one of the preheated plates … place triplets … add frisèe salad. Drizzle some of the parsley butter from the triplets over the fish. Now the dishes are ready and … enjoy your meal !!
- Salad bar: FRISÉE – salad
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