Season the char with salt, pepper and lemon juice and slowly fry in the beechnut oil on the skin. Cut washed and peeled vegetables à la julienne (thin long strips). Sauté in the beech nut oil. Season with salt, pepper and sherry vinegar. PREPARATION FOR THE BEEPS VINAIGRETTE: Mix all the ingredients together and finally stir in the oil. This recipe was provided by: Alfred Miller Wirtshaus Schöneck For more information on the beech pear oil, please visit: The finest essences
Fried Char in Beech Pear Vinaigrette
Rating: 4.1842 / 5.00 (38 Votes)
Total time: 15 min
For the char:
For the beechnut vinaigrette:
Instructions: