Char with Watercress

For the char with watercress, first beat 120 g of the butter until fluffy, add toast. Add freshly grated horseradish. Add salt and pepper. Spread cling film on the work surface, pour in the mixture, place cling film on top and roll out the whole thing to a thickness of about 4 mm. Refrigerate for at least 2 hours.

In the meantime, peel the potatoes, cut them into rough pieces and boil them in salted water until soft. Melt the remaining butter and set aside.

Wash and dry the parsley and watercress and separate the leaves from the stems. Set aside some of the watercress for garnish. Add the remaining cress and parsley to the butter and mash.

Bring the milk to the boil. Press the finished potatoes and mix with the milk. Stir in the herbs. Add salt and nutmeg.

Cover a baking tray with baking paper. Salt the fish fillets and sprinkle with lemon juice. Place on the baking sheet. Remove the horseradish crust from the refrigerator and place on top of the fillets. Bake with the grill function of the oven for about 5 minutes.

Spread the watercress puree on plates and place the char filets on top. Garnish with the remaining watercress and serve the char with watercress.

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