Char with ginger and black pepper

Ingredients for 4 servings:

• 4 fish(s) (char, alternatively trout), approx. 300 g
• 1 piece(s) ginger, approx. 10 cm
• 250 ml white wine, dry
• 80 g butter
• 1 tbsp pepper, coarsely ground
• 4 spring onions
• 1 bunch of coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and dry the fish, and lightly sprinkle inside and out with pepper and salt. Peel half of the ginger, slice it, and stuff the fish’s abdominal cavity with it. Place the fish in an ovenproof dish and pour in the white wine. Seal the dish. Bake for 30 minutes in a preheated oven at 180°C. Meanwhile, peel and finely chop the remaining ginger. Melt the butter in a small saucepan and simmer the ginger and pepper in the butter for at least 10 minutes (or longer is better) over low heat, without browning. Peel the spring onions and slice into rings. Pick and roughly chop the coriander leaves. Remove the fish from the dish and arrange on plates. Brush with the ginger and pepper butter and serve sprinkled with the spring onions and coriander. Serve with basmati rice.