Fried Char Filet with Horseradish Risotto and Spring Vegetables

For the horseradish risotto, sauté onion in butter until translucent, add risotto rice, stir, fill with white wine, pour vegetable stock.

Cook al dente, stirring several times, season and assemble with cold butter.

Add horseradish and serve.

For the spring vegetables, cut the carrots into thin oblong strips with a vegetable peeler and sauté in a pan with the vegetable stock and butter.

Clean leeks, wash and remove woody parts.

Cut into 2 cm high rolls, braise with vegetable stock and butter and a pinch of sugar, i.e. reduce slightly.

For the fried char fillet, portion the fish fillets, season, and fry with the skin side floured, in plenty of olive oil.

Before the fish fillets are cooked on the top side: turn them over, add butter, garlic and herbs and nap with a spoon.

Arrange horseradish risotto round on plates, place leek rolls on top.

Slightly twist the carrot slices with a meat fork like spaghetti and add. Place the fish fillets on top.

Garnish with freshly grated horseradish and chervil leaves.

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