Colorful Leaf Salad with Roasted Char

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.

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