Golden Char with Potato-Celery Puree and Spinach

For the Arctic char with potato-celery puree, preheat the oven to approx. 170 degrees with hot air. Wash the char and pat dry with a kitchen towel.

Salt and pepper the outside and inside. Then inside nicely distribute the herbs and the pressed 3 cloves of garlic. Fry in a pan with a little oil on both sides for about 5 minutes.

After frying, place the fish in an ovenproof dish with a little butter in the preheated oven. In the meantime, peel and wash the potato and the celery and cut them into small pieces.

Boil them in a small pot of salted water until soft. Heat the milk and the butter and grated nutmeg and mash it with the cooked celery and potatoes to a puree.

Wash the spinach. While it is draining, dice half an onion and 1 clove of garlic. Heat some oil in a pot, sauté the onion and garlic until translucent, then add the spinach.

Remove the char from the tube and serve with the puree and spinach.

Preparation Tip:

Golden char with potato-celery puree can also be served with any other vegetable, such as boiled peas.

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