Ingredients
- 1 carrot
- 100 g knob celery
- 1 shallot
- 100 g leek
- 2 stalks dill
- 3 tbs white wine vinegar
- 6 tbs olive oil
- salt, pepper
- 2 char fillet (approx. 100 g each)
Preparation
1. Peel and finely dice the carrot, knob celery and shallot. Clean the leek and cut into slices, finely chop the dill.
2. Add the carrot, knob celery and shallot into the pot, heat the pot on highest level up to the roasting window, switch to a low level and roast briefly. Add the leek and roast. Add vinegar, olive oil and dill, season with salt and pepper.
3. Heat the pot at the highest level up to vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
4. Rub the pan with a little oil, place the char fillets in the pan with the skin side down, heat on highest level up to the roasting window, switch off the hob, season with salt and pepper, let stand for approx. 2 minutes and serve with the lukewarm vinaigrette.
This recipe has been tested and approved by AMC.
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