- 1 Kg char clean and gutted
- re-milled durum wheat semolina
- vegetable broth
- extra virgin olive oil
- peanut oil
For the fish recipe in three ways, rinse the char and dry it. Cut it into three parts, just above
the tail and just below the head. Stuff the central part with rosemary, marjoram and parsley, slices of lemon, salt and pepper; grease it on the surface with a drizzle of extra virgin olive oil, then wrap the slice in baking paper and tie it as a roast with the kitchen string. Brown it in a pan with a drizzle of extra virgin olive oil, for about 3 minutes, turning it so that it browns over the entire surface. Bake the roast in the oven at 180 ° C for about 20 minutes. Tie the head with string or wrap it in a cotton gauze, tying it later, so as to keep the flesh firm and in shape. Dip it in 2.5 liters of vegetable broth acidulated with 1 tablespoon of vinegar; let it simmer gently for about 15 minutes. Flour the tail in the semolina and fry it by dipping it in plenty of not too hot peanut oil (160 ° C) for 6-8 minutes; drain it on kitchen paper. Put the fish back together by placing the cooked parts in three different ways and serve it with as many sauces and lemon slices as you like.
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