Char Geneva Style

Rinse the fish and drain well. Season inside and out with salt and pepper. Place the parsley sprigs in the belly of the fish.

Chop the onion and sauté in butter. Extinguish with the white wine. Leave for a moment.

Put the fish in the broth and cook with the lid closed for fifteen to twenty minutes before boiling, depending on the size.

Remove and keep warm with the lid closed.

Allow the broth to boil. Add the juice of one lemon and cook until half done. Then add the cream and cook again until the sauce thickens slightly.

Beat the egg yolks with 2 spoons of hot sauce. Together with the chopped herbs to the sauce form, do not make more. Season strongly with salt and freshly ground pepper.

Arrange the fish on a platter and cover with a little bit of sauce. Serve the rest of the sauce separately.

Tip: You can also cook this dish very well with trout.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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