Char Fillet Rolls in Crispy Bed, Cooked in Oven

Preparing fish:

1. The char is not required. There is also trout or pikeperch. The fish just shouldn’t be too wide. However, I had bought 2 great, gutted char specimens, which, however, had to be filleted. You need a long, narrow knife for this. With this you first remove the head and fins. Then cut the tail very lightly up to the backbone with the bones in the meat and then continue along it with the flat knife in the direction of the head end. With the other palm you hold the top of the fish a little and can move the knife forward easily. Then proceed in a similar way with the underside by cutting flat with the knife under the visible backbone with the bones. After that, everything that is present on bones, fins, caudal fin and tatty skin must be removed. So that fillets are made. Any bones in the meat can be pulled out with appropriate pliers.
2. The skin must also be removed for the rolls. To do this, the knife is placed at the end of the tail in such a way that it can be pulled flat between the skin and the meat with “cutting movements” towards the end of the head. When doing this, hold the skin with a paper towel when the first 2 – 3 cm have been separated. So you can tighten it and cut along it more easily.
3. If you want to save yourself all this “fiddling” you have to use ready-made fillets for it. If the fillets are not to be rolled, the skin does not need to be removed.

Preparation of rolls:

1. Preheat the oven to 160 °. In a muffin tray, grease 4 hollows with butter. Then pepper, salt and brush the fillets with a little butter. Then roll it up from the tail end and place it upright in the hollows. Crumble the cornflakes and sprinkle all around in the gap between the hollow and the fish. Put a small flake of butter on top and season slightly. Then put the tray in the oven on the 2nd rail from the bottom for 10 – 12 minutes. Since the fillets are very thin and tender, they do not need a long cooking time – even as rolls. It is therefore advisable to prepare all the side dishes so far that they only need to be kept warm.

Stamp:

1. Peel the potatoes and cook them in salted water. Wash the wild garlic, dry, chop finely. Drain the potatoes, put them back on the stove, turn the heat down to minimum and let the potatoes evaporate a little. Then crush them into pieces with a pounder. Add the sour cream and butter and season with salt (carefully) and pepper if necessary. Mix everything with a hand whisk or a wooden trowel until it is creamy and lumpy. Warning, do not use a hand mixer or hand mixer, otherwise it will become slimy. Finally fold in the wild garlic. Keep everything warm.

Bell pepper cream vegetables:

1. Peel the peppers with the peeler, remove the stones and white skin and cut into small (about 7 mm) cubes. Clean the spring onions and cut into thin rings. Skin the garlic, roughly chop. Peel and quarter the onion and cut into slices.
2. In a larger pan, lightly sweat the garlic, spring onion and onion in the oil. Sprinkle flour over it and sweat briefly. Deglaze with vegetable stock, stir well, bring to the boil briefly and stir in ajvar and sour cream. Season to taste with pepper, salt and sugar. Add the diced paprika, let everything soak over the lowest heat and keep warm.