Summary

Ingredients

• 4 fish fillet (s) (char fillets) approx. 10 g each
• salt and pepper
• 4 medium potato (s), floury-boiling
• 2 medium fennel
• 1 clove garlic
• 4 tablespoon olive oil
• 2 sprigs thyme
• 1 bay leaf
• 200 ml fish stock
• 1 beefsteak tomato (s)
• 1 bunch parsley
• 40 g butter

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Instructions

1. Rinse the char fillets, pat dry and season with salt and pepper. Peel and rinse the potatoes. Clean the fennel bulbs, cut in half and remove the stalk. Slice both into slices. Peel off the garlic clove.
2. Heat the olive oil in a pan and briefly toast the clove of garlic, sprigs of thyme and bay leaf in it. Then add the potato and fennel slices and fry over low to medium heat for about 2 to 3 minutes without letting them take on color. Pour the fish stock on top and cook covered for another 3 to 4 minutes.
3. Scald the tomato with boiling water, rinse in cold water, peel, halve and core. Cut the tomato halves lengthways into strips and add to the vegetables in the pan. Place the char fillets next to each other on the vegetables and cover and let simmer for about 5 minutes over a low heat.
4. Rinse the parsley, shake dry and finely chop the leaves. Melt the butter in a small saucepan, add the parsley, briefly froth the butter and spread over the char fillets.