Char with Ginger and Black Pepper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish (s) (char, alternatively trout), approx. 300 g
- 1 piece (s) ginger, approx. 0 cm
- 250 ml white wine, drier
- 80 g butter
- 1 tablespoon pepper, coarsely ground
- 4 spring onion (s)
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish and sprinkle lightly with salt and pepper on the inside and outside. Peel half of the ginger, cut into slices and fill the fish`s abdominal cavity with it. Put the fish in an ovenproof dish and pour in the white wine. Close the mold.
- Bake in the preheated oven at 180 ° C for 30 minutes.
- In the meantime, peel the remaining ginger and cut into small pieces. Melt the butter in a small saucepan and let the ginger and pepper soak in the butter on a low flame for at least 10 minutes (better longer) without browning them.
- Clean the spring onions and cut into rings. Pluck the coriander leaves and roughly chop them.
- Take the fish out of the mold and arrange on plates. Pour the ginger and pepper butter on top and serve sprinkled with the spring onions and coriander greens.
- Serve with basmati rice.
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