Char with White Wine Kitchen Herb Sauce

Sauté the shallots in 1 tbsp. butter.

Gut the fish, briefly rinse the belly cavities. Sprinkle with salt and pepper inside and out. Place a small amount of thyme in the belly cavity. Butter a large ovenproof dish. Pour in the fish. Pour with white wine. Butter a piece of aluminum foil or possibly parchment and place the buttered side on top of the fish.

Cook for 10 to 15 minutes at 180 degrees.

Pour the cooking broth from the mold into a shallow saucepan. Boil to half. Add cream and cook until sauce is slightly creamy. Add the culinary herbs. Heat again and season to taste. Remove the fish from the heat and skin the top between the head and tail. Pour the sauce over them.

Important: Do not leave the fish in the stove too long. As soon as the pectoral fins come off easily, they are cooked.

Leave them behind. This makes the sauce a little finer.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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