For colorful leaf salad with roasted char, trim the char fillets from the fishmonger. Scrape off scales and check for possible bones.
Cut the skin in a diamond shape, season with salt and pepper. Clean and dry the lettuce. Stir the marinade. Roast fish fillet in olive oil – on the skin side at the beginning, then another 2 minutes on the other side.
Mix leaf salad with marinade, put on a plate and add the freshly roasted fish pieces.
Preparation Tip:
Colorful leaf salad with fried char can also be served additionally with potato slices lightly tossed in butter.