Char Filet with Three Kinds of Broccoli and Red Onion

For the char filet with three kinds of broccoli and red onion, divide the broccoli into individual florets, setting aside two with thick stalks. Steam all the others in the steamer for 10 minutes (or boil in a pot of water – be careful not to make them too soft!).

Then set aside 8 smaller florets of these, and process the rest in a blender with whipping cream, salt and pepper to make a broccoli puree. Cut the two florets with thick stalks into 5 mm thick slices and sauté in olive oil.

Peel the onion and cut into thin rings, also sauté in olive oil. If necessary, rinse the char fillet a little and pat dry. Sauté slowly on the skin side in olive oil over low heat. Turn once only the top part of the fillet is still raw.

Saute for just 1 minute and immediately dress with the broccoli puree, steamed broccoli and sautéed broccoli and red onions.

Drizzle the fish with freshly squeezed lemon juice and season everything with salt and pepper.

Preparation Tip:

The char filet with three kinds of broccoli and red onion goes best with potatoes.

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