Char Cooked Until Glassy with Lemon Sauce

Rinse and dry the char fillets and check for bones, removing them if necessary. Season the fillets mildly with salt and pepper.

Preheat the oven to 100 °C.

Grease a gratin dish with butter, place the fish fillets side by side and brush with the remaining butter. Cover the dish with cling film, making sure that the film is tightly stretched. Cook the fish fillets in the stove for thirty-five minutes until translucent.

Add the juice of one lemon with a little salt and pepper and the oil in a screw jar form. Close with the lid and shake the mixture heartily.

Arrange the fish fillets on hot plates and drizzle with the lemon sauce. Grate some peeled horseradish over it and bring to the table.

Serve with fried potato salad.

Alexander Herrmann’s tip: In addition to char, salmon, trout and pike-perch are also suitable for this cooking method over low heat. It is important that the fish fillet is absolutely fresh.

Book reference: Koch doch mit Alexander Herrmann, Zabert Sandmann, 1.

Related Recipes:

Pumpkin Rösti with Smoked Char and Pumpkin StrawRinse the potatoes and cook in salted water with the skin on. Drain the water, cool the potatoes and remove... Marinated Sardine Fillets with Ratatouille Salad – V.KlinkCut the sardines behind the head, open on the back side, unfold the fillets, removing the center ridge and... Sung-Shu-Yue – Squirrel FishThis dish is called squirrel fish because the fish curls up during frying and, when served with its head on a... Salmon Tartlet with Wild Rice and Lemon Saffron SauceFor the salmon tartlets, wash the fish fillets, pat dry. Cut the salmon into coarse cubes, the light fish... Pepper Turbot with Caramelized Paradeiser and Citrusb1. about a quarter of the pomelo thickly remove the peel and give away 6 fillets. Cut the fillets lengthwise... Szeged Fish Soup1. clean, fillet and skin fish, dice fish fillets (possibly make by the fishmonger) 2. peel and chop onions... Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Turbot with Onion Crust on Mustard Champagne SaucePeel the onions, cut them in half and cut them in a fan shape so that the onion slices stay together. Melt... Grilled Sea Bass on FennelRinse the fish thoroughly under tap water and dry. Chop the stems of the fennel bulbs, finely chop the... Watercress Risotto with CodfishSeason cod fillets with pepper and 1 tbsp. juice of one lemon. Spread each side thinly with the two types of...