Ulrike's favorite char

Ingredients for 2 servings:

• 2 fish(s) (char), each weighing approx. 300g
• 100 g butter
• 2 handfuls of carrot(s), leek, celery, cut into fine julienne
• salt and pepper
• Flour, instant flour for marbling the fish
• possibly wine, a dash of Riesling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The vegetable julienne creates a small, very fine flavored butter sauce

Brown the char and froth the butter in a large pan, large enough to leave room for the vegetables. Fry the fish for about 15 minutes over medium heat, turning halfway through. They’re done when you can pull the fin out from behind the gills. After 8-10 minutes of frying time, depending on the width of the strips, add the julienne vegetables to the pan and fry, turning occasionally. They should have some browning marks but still retain their bite. If you like, you can add a small splash of Riesling just before the end. Serve with boiled potatoes and a mixed leaf salad sprinkled with toasted sunflower seeds. The julienne vegetables create a delicately flavored butter sauce that tastes delicious with the lean filleted fish.