Char Fillet on Root Vegetables with Horseradish Foam and Butter Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 char (s) (char fillets)
- 1 tablespoon lemon juice
- some olive oil
- salt and pepper
For the vegetables:
- 2 tablespoon butter
- 1 small carrot (s)
- 1 clove garlic
- 0.5 ½ celery, a small tuber
- 10 cm leek (s), only the white
- 2 shallot (s)
Moreover:
- 1 shallot (s)
- 1 shot white wine
- 2 tablespoon horseradish (horseradish)
- 50 ml sweet cream
- 1 cup long grain rice
- 2 cup / s soup (vegetable soup)
- 20 g butter
Print Recipe
Pin Recipe Instructions
- First prepare the butter rice. Bring the rice to the boil in the vegetable soup and then let it soak. Stir in the 20 g butter towards the end of the cooking time.
- Cut the vegetables into fine strips. Toss in a little butter and cover and let stand for a few minutes over low heat, it should stay crunchy. Finally, flavor with the finely chopped clove of garlic. Season to taste with salt and pepper.
- For the Krenschaum chop the shallot finely, sauté in a little olive oil, deglaze with white wine and pour on the cream. Stir in 2 tablespoons of freshly grated horseradish and then use the hand blender to lather the foam.
- Salt and pepper the char fillets and fry them on both sides in olive oil. It only takes a few minutes. Finally, drizzle with the lemon juice.
- Put the vegetables on a plate, then cover the fish and cover with the mushroom foam. Serve with the rice.
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