Char Filet in Herb Crust on a Bed of Vegetables

Clean the vegetables. Peel and finely dice the carrots. Also remove the skin from the onion and finely dice it. Peel the potatoes and cut into small cubes. Slice the mushrooms. Halve the cocktail tomatoes.

Sauté onion in olive oil, add potatoes, carrots and mushrooms, deglaze with a little white wine and/or soup if necessary, stew until soft. At the end add the tomatoes.

For the herb crust, sauté the shallot cubes in butter, add the grated toast and remove from the heat. Mix in the egg yolks and season vigorously with the finely chopped herbs, salt and freshly ground pepper.

Fry the salted, peppered and mottled fish fillets briefly on both sides in foaming butter in an ovenproof frying pan, cover with the herb crust and cook in the stove at high top heat for a further five minutes until done.

Preparation Tip:

The herbs and vegetables can be modified according to taste and season. It is best to always use fresh herbs!

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