Brook char with a herb stuffing

⏱ 50 min · 🍽️ 4 Portionen · 🧂 12 Zutaten

Zutaten

  • 4 piece brook char (approx. 300 g each, cleaned)
  • 2 tbsp lemon juice
  • 1 tsp salt
  • pepper to taste
  • 1 piece organic lemon
  • 1 bunch parsley
  • 4 piece thyme sprigs
  • 2 clove garlic
  • 60 g butter or margarine
  • 100 ml dry white wine
  • 800 g waxy potatoes
  • 1 tsp salt for the potatoes

Zubereitung

  1. Preheat the oven to 200 °C top and bottom heat. Rinse the char inside and out in cold water, pat them dry and drizzle them with the lemon juice.
  2. Season the fish inside and out with salt and pepper.
  3. Cut the organic lemon into thin slices and the garlic into slices, and wash the parsley. Fill the belly cavities with lemon slices, parsley, thyme sprigs and garlic.
  4. Lay the fish side by side in an ovenproof dish, dot them with the butter or margarine in small pieces and pour in the white wine.
  5. Peel the potatoes, bring them to the boil in water with the salt for the potatoes and cook them until tender.
  6. Cook the dish on the middle shelf, spooning the liquor over the fish once in between, until the flesh is white and opaque and comes away in flakes.
  7. Drizzle the char with the liquor from the dish and serve them with the boiled potatoes.
← Zurück
Brook char with a herb stuffing – Rezept und Bild mit KI erstellt, redaktionell geprüft
📖 Culinse

🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz

deutschlandbayernhauptgerichtklassiker

Brook char with a herb stuffing

A German classic from Bavaria: brook char comes from cold mountain streams and Alpine lakes and is cooked here very simply in the oven with a herb stuffing. Lemon, parsley and thyme scent the belly cavities, the pale flesh stays tender and comes away from the bone in fine flakes. White wine and melted butter or margarine make a fine liquor in the dish for spooning over.

⏱

Kochzeit

50 min

🍽️

Portionen

4

🧂

Zutaten

12

Original ansehen ↗

Nährwerte

pro Portion

480 kcal

Kalorien

35 g

Eiweiß

20 g

Fett

31 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~8,30 € · ~2,10 €/Portion
  • 🛒

Zubereitung

  1. 1

    Preheat the oven to 200 °C top and bottom heat. Rinse the char inside and out in cold water, pat them dry and drizzle them with the lemon juice.

  2. 2

    Season the fish inside and out with salt and pepper.

  3. 3

    Cut the organic lemon into thin slices and the garlic into slices, and wash the parsley. Fill the belly cavities with lemon slices, parsley, thyme sprigs and garlic.

  4. 4

    Lay the fish side by side in an ovenproof dish, dot them with the butter or margarine in small pieces and pour in the white wine.

  5. 5

    Peel the potatoes, bring them to the boil in water with the salt for the potatoes and cook them until tender.

  6. 6

    Cook the dish on the middle shelf, spooning the liquor over the fish once in between, until the flesh is white and opaque and comes away in flakes.

  7. 7

    Drizzle the char with the liquor from the dish and serve them with the boiled potatoes.

Ähnliche Rezepte

Zanderfilet aus der Heißluftfritteuse⏱ 25 min

Zanderfilet aus der Heißluftfritteuse

Zander auf Rahmsauerkraut⏱ 71 min

Zander auf Rahmsauerkraut

Wildschweingulasch mit Steinpilzen⏱ 155 min

Wildschweingulasch mit Steinpilzen

Wildschweinbraten in Rotweinsauce⏱ 200 min

Wildschweinbraten in Rotweinsauce

Wildente mit Rotkohl⏱ 130 min

Wildente mit Rotkohl

Welfenspeise⏱ 45 min

Welfenspeise

Schwäbische Linsen mit Spätzle und Saitenwürstle⏱ 95 min

Schwäbische Linsen mit Spätzle und Saitenwürstle

Überbackene Miesmuscheln aus der Heißluftfritteuse⏱ 53 min

Überbackene Miesmuscheln aus der Heißluftfritteuse