Summary

Ingredients

• 2 fish (s) (char), each weighing approx. 300g
• 100 g butter
• 2 handfuls carrot (s), leek, celery, cut into fine julienne
• salt and pepper
• Flour, instant flour to mix the fish with
• possibly wine, a shot Riesling

Print Recipe Pin Recipe

Instructions

1. Mix the char and froth the butter in a large pan, large enough to leave room for the vegetables. Fry the fish in it for about 15 minutes over medium heat, turn halfway through. They`re done when you can pull the fin out from behind the gills.
2. After 8-10 minutes of frying time, depending on the width of the strips, add the vegetable julienne to the pan and fry, turning occasionally. They should get signs of roasting, but still retain their bite.
3. If you want, you can pour a small sip of Riesling shortly before the end.
4. There is also boiled potatoes and a mixed leaf salad sprinkled with roasted sunflower seeds.
5. The vegetable julienne creates a fine, flavored butter sauce that tastes delicious with the lean filleted fish.