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
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