Brook char with a herb stuffing

Name: Brook char with a herb stuffing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

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.

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Cook time

50 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

480 kcal

Calories

35 g

Protein

20 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€8.30 · ~€2.10/serving

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Instructions

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.