Char fillets fried with herb fried potatoes

Ingredients for 2 servings:

• 2 char fillets
• salt and pepper
• some wheat flour type 550
• 1 tbsp clarified butter
• 4 potatoes, boiled
• 2 tsp clarified butter
• 2 shallots
• 4 small garlic cloves
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• e.g. salt and pepper
• 2 tbsp pine nuts
• 8 vine tomatoes
• 1 tbsp parsley
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar, dark
• salt and pepper
• some sugar
• Parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Dry the fillets, season with salt, pepper, and flour. Fry in hot clarified butter for about 1-2 minutes on each side. Peel the cooked potatoes and dice them. Peel the shallots and garlic. Press the garlic cloves down with the heel of your hand and slice the shallots into rings. Heat the clarified butter in a pan and fry the diced potatoes until light brown. Remove from the pan and fry the garlic and shallots, along with the rosemary and thyme sprigs. Once the shallots are translucent, add the diced potatoes and pine nuts, and fry until cooked through. Remove the rosemary and thyme, season the potatoes with salt and pepper, and toss with the chopped parsley. For the salad, halve the tomatoes and make a marinade using oil, vinegar, salt, pepper, and sugar. Pour the marinade over the tomato halves and sprinkle with some chopped parsley. Arrange the fish and potatoes with the garlic cloves and serve with the tomato salad.