Fried Char Filet on Cucumber-Curd Gremolata

For the char filet on cucumber-potato gremolata, first prepare the gremolata. For the cucumber and curd gremolata, mix the curd and yogurt until smooth.

Chop the cucumber, mince the garlic, grate the lemon and stir into the curd mixture. Season with salt, pepper and dill.

Warm the gelatine in the lemon juice and stir in. Allow to gelatinize briefly and then fold in the whipped cream and beaten egg whites. Spread on a baking sheet about 2 – 3 cm thick.

Allow to gel and shape or cut out. For the char, wash the fish, fillet it and acidify the belly side with lemon, salt and season with the fish spice.

Fry briefly in slightly heated margarine on the skin side and then on the belly side, turn over and turn off the heat.

Serve with the cucumber and curd gremolata.

Preparation Tip:

The char filet on cucumber-curd gremolata is best enjoyed with fresh baguette.

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