Char with Pineapple and Chili

Scan char fillets for bones – lightly scrape off skin with a kitchen knife and cut crosswise – season with salt and season with pepper.

Remove stem and blossom from pineapple, cut into quarters and remove center stalk. Remove flesh and cut into slices. Halve chili pepper, remove seeds and dice very finely. Sauté lightly with the pineapple in a small amount of olive oil in a non-stick frying pan for 4 to 5 minutes.

Sauté char fillets on the skin in a coated frying pan in a little olive oil. First for 2 min with the lid open, then for another 2 min with the lid closed – and done.

On top of that, lightly heat the crème fraîche. Add lime juice, season a little with pepper and serve as follows: Put the pineapple-chili vegetables on a plate – put the char on top and drizzle with a little crème fraîche.

No bread, baguette or other additions: only white wine of the finest.

Related Recipes:

Char with Lime Peach SauceHeat 1 tsp butter in a saucepan, sauté the finely chopped shallots, add lime juice and chicken stock. Halve... Char ItalianDrain the artichokes in a sieve and cut into quarters. Olives cut into slices from the stone. Cut dried... Char in Foil with TomatoesFor the char in foil with tomatoes, first rinse the char well inside and out, rub dry and season with salt and... Char with Garlic Confit1. peel the garlic, put it in a saucepan with cold water and boil. Drain and rinse, repeat the process. Then... Grilled Char with Vegetable VariationFor the char with vegetable variation, wash the freshly caught char well. Place rosemary sprigs, garlic and... Broiled Char with Tomatoes and ZucchiniGut the char, remove the gills and rinse the fish. Remove the bones from the belly side. Filling: Peel the... Grilled Pineapple with Pepper SauceCoarsely chop the peppercorns. Cut off the root base and the green of the pineapple. Then stand the pineapple... Nutcracker Fillets(*) for a wide ovenproof dish of about 2 liters, enough for 6 people, stir well mustard, cider and honey... Pineapple Sorbet with Passion Fruit SauceSorbet: Remove peel from pineapple, cut in half, cut out stem end, then dice three quarters of flesh (rest for... Pork Sweet and Sour IiCut the meat into thin slices, cut the onions, peppers and pineapple into fine slices. A little safflower oil...