Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Put the vegetables on a plate, then cover the fish and cover with the mushroom foam. Serve with the rice.