Two Ways Of Char with Vanilla Sausage

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 6 fish fillet (s) (char fillets), 3 with skin, 3 without skin
  • Flour
  • Rapeseed oil, neutral
  • sea-salt
  • sugar
  • Black pepper from the mill
  • butter
  • 1 lemon (s), untreated

For the vegetables:

  • 1 small savoy cabbage
  • 200 ml cream
  • 1 onion (s)
  • 1 vanilla pod (s)
  • sea-salt
  • Black pepper from the mill
  • sugar
  • nutmeg
  • Butter, something
Two Ways Of Char with Vanilla Sausage
Two Ways Of Char with Vanilla Sausage
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Instructions

  1. Char:
  2. Carefully debone the char fillets and then cut in half. So you get 6 servings of fillet with and without skin.
  3. Preheat the oven to 100 degrees top / bottom heat.
  4. Grease a baking dish with butter and season the skinless fillets with salt and sugar and place in the baking dish. Also brush the top of the fillets with butter, seal the baking dish with cling film and place in the preheated oven for about 25 minutes.
  5. When the char is done, remove the baking dish and season with a little grated lemon zest, salt and pepper.
  6. Season the char fillets with skin with salt and sugar and flour them. Heat some rapeseed oil in a non-stick pan and fry the fillets on the skin side first.
  7. If the fillet bulges too much, place a plate on top. When the skin is crispy, turn the fillets on the meat side and fry only briefly, season with salt and pepper.
  8. Vanilla sausage:
  9. Cut away the stem of the savory and then cut the green or light-colored leaves into thin strips. Dice the solid white pieces.
  10. Salt and add sugar to the savoy cabbage strips and let steep for about 30 minutes. Then cook with a little water and a piece of butter until al dente.
  11. Cut the onion into small cubes and cook in the cream together with the savoy cabbage cubes until soft. Cut open the vanilla pod and scrape out the pulp. Cook the vanilla peel as well.
  12. Season with salt, sugar, pepper, vanilla pulp and nutmeg. Take out the vanilla peel and puree everything finely. Season again to taste.
  13. Mix the savoy cabbage strips with the savoy cabbage puree and season to taste. If the vegetables are to be prepared, then leave the two components of the savoy cabbage separated and heat the savoy cabbage puree the next day and only stir in the savoy cabbage strips at the end. They heat up quickly.

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