Grilled Char with Vegetable Variation

For the char with vegetable variation, wash the freshly caught char well. Place rosemary sprigs, garlic and orange slices in the fish belly. Then clamp in a fish tongs.

For the vegetable variation, cut the carrots generously and blanch. Roughly chop the zucchini, onion and bell bell pepper. Add everything together in a bowl with the blanched carrots.

Add balsamic vinegar, honey, parsley, salt and pepper and mix well. Sauté the vegetables in a pan over high heat and keep warm in the oven. Serve on a plate with the grilled char.

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