Crispy char with carrot and mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 750 g carrot(s)
• 1 parsley root(s)
• Salt and pepper, freshly ground
• Nutmeg, freshly grated
• 1 bunch of parsley
• 150 ml milk
• 50 g butter
• 4 fish(s) (char), gutted, approx. 400g each
• lemon juice
• herbal salt
• 2 eggs
• 80 g oat flakes, fine
• 80 g almond flakes
• 50 g flour
• 2 tbsp clarified butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and wash the potatoes, carrots, and parsley root, cut into pieces, and cook in salted water for about 20 minutes. Wash the char thoroughly inside and out, drizzle with lemon juice, and season with salt. Whisk the eggs in one plate, and mix the oats and almonds in another. Dust the char with flour, then dip them first in the egg, then in the oat and almond mixture. Fry them in a pan in hot clarified butter until golden brown on both sides. Place on a baking tray and finish cooking in a preheated oven at 160°C (gas mark 2, fan oven 140°C) for 20 to 25 minutes. Drain the potato mixture, roughly mash with milk and butter, and season with the spices. Wash the parsley, pick off the leaves, sprinkle over the purée, and serve the purée with the crispy char.