PREPARATION
Sauté the shallots in butter. Add the white wine, bay leaf and peppercorns and allow to evaporate slightly. Add the fish stock and continue reducing the sauce. Pour in the cream and season with salt and pepper. Blend in the mixer and stir the herbs into the sauce. Season the char fillets with salt, pepper and herbs, roll up and bind with kitchen twine. Bake in the oven for 7 minutes at 170 °C. Remove the twine and arrange the char fillets on plates. Drizzle with herb and white wine sauce and garnish with mountain herbs.

Gruppo „Locanda Sudtirolese“
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Local char in herb and white wine sauce
An exquisite herb sauce with fish
INGREDIENTS FOR 4 PEOPLE
Herb and white wine sauce
50 g shallots, finely chopped
100 ml white wine
½ bay leaf
3 white peppercorns
250 ml fish stock
150 ml cream
Herbs, finely chopped
Salt and pepper
A little butter
Char
4 char fillets
Salt and pepper
Herbs
Other
Mountain herbs
Herb and white wine sauce
50 g shallots, finely chopped
100 ml white wine
½ bay leaf
3 white peppercorns
250 ml fish stock
150 ml cream
Herbs, finely chopped
Salt and pepper
A little butter
Char
4 char fillets
Salt and pepper
Herbs
Other
Mountain herbs
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