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Fried char on red cabbage, pistachio & polenta

A recipe by Restaurant & Tapas Bar THE GALLERY

Recipe for 4 people
Preparation time: 60 min.

4 fillets of char à 120 g
Polenta 150 g
Red cabbage 200 g
Red wine 100 ml
Cranberry jam 100 g
Raspberry vinegar 1 glass
Chopped pistachios
Salt & pepper
• Boil 1,2 l of salted water for the polenta. Add the polenta in small quantities and stir constantly with a whisk until the polenta is cooked and of the desired consistency. Season with salt.
• Slice the red cabbage and simmer it in 1 liter of water, red wine, cranberry jam and raspberry vinegar until tender. Season with salt and pepper.
• Fry the char fillets in a non-stick pan in little olive oil and serve garnished with the side dishes.
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