Dinner

Whole Roasted Char with Brown Butter, Dill & Crispy Sage

Name: Whole Roasted Char with Brown Butter, Dill & Crispy Sage
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole char (or small trout), 350g each, gutted and scaled; 1 medium lemon, halved; 4 sprigs fresh dill; 4 sprigs fresh thyme; 1 small onion, sliced thin; 3 tbsp olive oil; Fleur de sel; Cracked black pepper; 4 tbsp unsalted butter; 12 fresh sage leaves; 500g fingerling potatoes, halved lengthwise; 2 tbsp whole grain mustard; 1 tbsp sherry vinegar

A whole char (small Alpine trout) roasted in its skin until flesh is tender and just cooked through, finished with foaming brown butter infused with fresh dill and sage. The char's delicate, sweet flesh carries notes of the cold mountain streams it swam in; the crispy sage and brown butter add richness and a whisper of nuttiness. Served with crushed fingerling potatoes and charred lemon.

625cal per serving 7gprotein 53gcarbs 45gfat 10min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this