Summary

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

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Instructions

1. 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.
2. Bake in the preheated oven at 180 ° C for 30 minutes.
3. 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.
4. Clean the spring onions and cut into rings. Pluck the coriander leaves and roughly chop them.
5. 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.
6. Serve with basmati rice.