Fried Char Filet with Bacon-Apple Crust on Lukewarm Fisole Salad

For the fried char filet with bacon-apple crust on lukewarm fisole salad, first beat the butter for the crust until foamy. Finely mix the walnuts together with the white bread and parsley, and coarsely grate the apple.

Fry the bacon in a pan with a tablespoon of oil until crispy, mix with the white bread mixture, apple, butter and the egg. Season well with salt and pepper.

Boil the green beans in plenty of salted water until al dente, rinse with cold water and pull apart lengthwise. Finely chop the shallots, chilli and garlic and fry in a pan with the sunflower oil until golden. Add the green beans, toss briefly and season with salt, cider vinegar and pepper.

Place the fish on a baking tray lined with baking paper and season with a little salt. Spread the crust on top and roast at 200 °C for about 5 minutes.

Arrange the green beans on a plate, place the fish on top and garnish the fried char filet with bacon and apple crust on lukewarm green bean salad with fresh cress.

Preparation Tip:

The fried char filet with bacon-apple crust on lukewarm fisole salad is a wonderful fish dish.

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