Char on Carrot Sauce with Herb Potatoes

Make and peel the potatoes. Peel the carrots, cut into cubes and blanch in salted water.

Bone the char fillets, season with salt and place on a lightly oiled plate. Put this plate in a steamer with a little bit of water and the green tea form and gently steam the fish for 5-6 min.

Put the carrots with the whipped cream in a hand mixer form and grind finely. Add enough clear soup to make a creamy sauce. Heat the sauce and season with salt, pepper and a little honey.

Fry the potatoes in butter and stir in the herbs.

Serve the fish fillets with the carrot sauce and the potatoes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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