Caramelized Root Vegetables W. Breaded Char Filet

Peel carrot, butter beet, navets, parsnip, parsley root, celery and onion and cut into tender strips (about 5 mm thick). Wash the lemon well with hot water, dab it dry, grate a little bit of peel and squeeze the juice.

Cut the peppers in half, remove the seeds and cut the flesh into thin strips.

In a frying pan with olive oil, sauté onion and vegetable strips, sprinkle with 1 tbsp sugar and caramelize it.

(Reverse in the show, at the beginning sugar kara…) Add pecoroni, extinguish with a little bit of juice of a lemon and toss in the frying pan in about 5 min. Extinguish with soy sauce, stir in a tiny bit of lemon zest and season with salt, pepper and sugar.

Rinse parsley and chives, shake dry and chop finely.

Sift white bread crumbs through a fine sieve.

Fillet the char and pull out the bones with bone tongs. Mix bread crumbs with the chopped herbs. Season the fish fillets with salt and pepper and flour only the flesh side, pull through the beaten egg and coat with the herb crumbs.

In a frying pan with 2 tbsp. butter, roast the fish fillets on the herb side at low temperature for about 3 minutes, then turn to the skin side and roast again for 3 minutes.

Arrange the root vegetable salad with the fish fillets and bring to the table.

complete title: Leaf salad of the caramelized root vegetables with p

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