Char Escalope with Vogerlsalad

For the seed oil dressing, finely dice the shallot and mix with sherry vinegar, balsamic vinegar and pumpkin seed oil. Season with salt and pepper. Marinate the char filets with salt, pepper, parsley and lemon juice. Turn fillets in flour, pull through beaten eggs and finally roll in breadcrumbs. Heat the oil and butter in a frying pan and fry the char slices until they are golden on both sides. Lift out and drain on kitchen paper. Marinate the Vogerlsalat with the prepared core oil dressing and serve with the Saiblingsschnitzerl.

Preparation Tip:

RECOMMENDATION: parsley or dill potatoes

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