Grilled char with summer salad
Fast and digg fish dish that is done in just under half an hour. Char is a fish quite similar to salmon and trout. Light and cookable and wonderful on the palate.
Find out
Mandolin or grater with disc cutter
Approach
Plane thin slices of sweet potato, parsnip and onion straight onto a baking tray with a mandolin or food processor with sliced parts. Season with salt and pepper and soak in a little oil. Mix well and bake at 250 ° C for approx. 12 minutes.
Take out the gills and offal of the fish, and rinse well. Rub the fish and the inside of the belly with olive oil, salt and pepper. Add the grill with a lemon divided in half - until they get a good color on both sides. Then pull the fish and lemon aside on low heat and let it soak.
Peel and cut celery sticks into cubes. Lay straight on the felt with grated cucumber, thin slices of radish and apples. Season the salad with maldon salt and freshly ground pepper.
Take the sweet potato, onion and parsnip out of the oven. Squeeze one of the grilled lemons over, mix and place on a small plate.
When serving, squeeze the other grilled lemon over the salad together with a little olive oil.
Ingredients
4 chars (possibly mackerel, trout or salmon)
2 lemon
Olive oil
SUMMER SALAD
1 celery stick
1 cucumber
2 green apples
1 pose radish
Olive oil
BAKED VEGETABLES
2 large sweet potatoes 1 parsnip
2 onions
Olive oil
Grilled char with summer salad
Fast and digg fish dish that is done in just under half an hour. Char is a fish quite similar to salmon and trout. Light and cookable and wonderful on the palate.
Find out
Mandolin or grater with disc cutter
Ingredients
4 chars (possibly mackerel, trout or salmon)
2 lemon
Olive oil
SUMMER SALAD
1 celery stick
1 cucumber
2 green apples
1 pose radish
Olive oil
BAKED VEGETABLES
2 large sweet potatoes 1 parsnip
2 onions
Olive oil
Approach
Plane thin slices of sweet potato, parsnip and onion straight onto a baking tray with a mandolin or food processor with sliced parts. Season with salt and pepper and soak in a little oil. Mix well and bake at 250 ° C for approx. 12 minutes.
Take out the gills and offal of the fish, and rinse well. Rub the fish and the inside of the belly with olive oil, salt and pepper. Add the grill with a lemon divided in half - until they get a good color on both sides. Then pull the fish and lemon aside on low heat and let it soak.
Peel and cut celery sticks into cubes. Lay straight on the felt with grated cucumber, thin slices of radish and apples. Season the salad with maldon salt and freshly ground pepper.
Take the sweet potato, onion and parsnip out of the oven. Squeeze one of the grilled lemons over, mix and place on a small plate.
When serving, squeeze the other grilled lemon over the salad together with a little olive oil.
