GEBRATENES  SAIBLINGSFILET

Roasted Fillet of Char

8 char fillets
flour, oil
salt and pepper
white wine sauce
1 tbsp. butter
1 tbsp. flour
150 ml white wine
300 ml fish stock or soup
30 ml vermouth (Noilly Prat)
100 ml cream
1 dash of lemon juice
salt and pepper
1 tbsp. butter (cold)
 

 

Sauce: Melt butter in a saucepan, stir in flour and deglaze with wine. Add fish stock and boil up. Add cream and vermouth and simmer until thick.
Cream with cold butter before serving.
Season char fillets with salt and pepper and cover the skin side with flour. Fry with the skin side in a nonstick pan, turn and finish.

Variation: Instead of the white wine sauce, serve with garlic butter.

  
      Side dish: vegetables, parsley potatoes, salad
     
 

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