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Char with mountain herbs, crust of rye bread, polenta and sage

Char with mountain herbs, crust of rye bread, polenta and sage

A recipe by Restaurant & Tapas Bar THE GALLERY

Ingredients
4 fillets of char à 150 g
Polenta 400 g
Milk 1 l
Rye bread 200 g
Mountain herbs 80 g
Sage 30 g
Olive oil 80 g
Garlic, salt & pepper
Preparation
Fry the char fillets in a non-stick pan in little olive oil with finely chopped garlic, salt and pepper.

Cut the rye bread into cubes, gratinate in the oven, chop in the blender and mix with the finely chopped mountain herbs.

Boil the milk for the polenta. Add salt and the cornmeal in small quantities and stir constantly with a whisk until the polenta is cooked and of the desired consistency. Season with salt and allow to cool in a mold. Cut the cooled polenta into cubes.

Rub the fish fillets generously with the bread-herb mixture, place them with the polenta cubes in a fireproof mold and bake in the oven for approx. 4 minutes until everything is slightly crispy.

Arrange char and polenta on 4 plates and decorate with the sage.
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