Char Filets with Crispy Skin on Roasted Vegetables

Carefully debone the char fillets (best with tweezers) and season with salt and lemon juice. Place in a buttered ovenproof dish with the skin side up. Sprinkle with a little white wine and cook in the oven under the grill coil (or at 200 °C) for approx. 5-6 minutes. Let rest briefly. Peel off the skin, cut into narrow strips and deep-fry in hot fat for about 30 seconds. (Attention! Splashes very strongly when placed in fat, best to cover briefly immediately after placing). Drain on paper towels and salt a little. Fry cut vegetables in a pan (if necessary, in small quantities one after the other) in hot oil. Season with herbs and a little garlic, allow to steam briefly and arrange on hot plates. Place fish fillets on top and decorate with crispy skin.

Preparation Tip:

Garnish the fish fillets still with some fried parsley sprigs.

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