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Char fillets on carrot strips

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Ingredients for 2 servings:

  • 200 g carrot(s), thick
  • 1 tbsp olive oil
  • herbal salt
  • 1 tbsp parsley, chopped
  • 260 g fish fillet(s) of char
  • a little lemon juice
  • n. B. Seasoning salt for fish
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

other freshwater fish also possible

Peel the carrots and cut them into approximately 10 cm long pieces. Then slice or slice them lengthwise into fine strips. Sauté the carrot strips in a pan in hot oil until al dente and season with herb salt. Stir in the parsley just before serving. Rinse the char fillets with cold water, pat dry, and fry them skin-side down in hot oil for about 5 minutes until crispy. Drizzle the flesh side with a little lemon juice and season with seasoned salt. Arrange the char fillets on top of the carrots. Potatoes go very well with this, for example, a spiced or vegetable mashed potato.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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