Recipe “Char on an oven vegetables” | NDR.de – Guide

by Rainer Sass

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Ingredients:


  • 600

    G


    (with skin) Char fillet






  • Salo






  • pepper






  • butter






  • olive oil


  • 1

    branch


    rosemary






  • clarified butter


  • 2

    size


    yellow carrots


  • 2

    size


    red carrots


  • 2

    size


    pastinasoj


  • 1





    yellow beets


  • 1





    Ringworm


  • 0.2

    l


    vegetable broth


  • 20





    black peppercorns


  • 20





    peppercorns






  • Salo






  • sugar






  • olive oil


  • 0.5

    Federation


    (with green) radishes


  • 2

    cartons


    growth

Preheat the oven to 200 degrees. Peel the carrots and parsnips and cut into thick slices. Also peel and finely cut the yellow and ring beets, they take longer to cook. Pour olive oil and some clarified butter on a large baking sheet and place the vegetables on top. Squeeze the pepper and chilli and sprinkle on top. Salt the vegetables and add some sugar. Mix everything and put in the oven for about 20-25 minutes. Turn the vegetables over several times.

Clean the charfiles, remove bones and salt. Point the skin several times. As soon as the vegetables are cooked, heat the olive oil and some clarified butter in a pan and burn the fillets on the skin side for a maximum of 30-40 seconds. Add the rosemary to the pan. Turn the fillets, then remove from the pan and place on top of the vegetables. Pour a little more broth and finish cooking the fillets in the oven for 3-4 minutes.

Cut the radishes into thin sticks and finely chop a few crocheted leaves. Mix both with the cress.

Serve:

Put the vegetables and some stock on a plate. Place the fillets on top and sprinkle generously with the radish cress mixture.


LA! | broadcast date | 16/02/2022


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