Fried Char with Lemon Butter

Rinse the char and rub dry.

Wash the lemon well with hot water, cut fine zests from the peel. Then fillet the lemon, reserving the juice.

Season the char with salt and pepper and dust with flour. Fry in clarified butter on both sides for about 5 minutes. Remove and keep warm.

Drain the fat, add fresh butter, lemon zest, fillets and juice to the frying pan. Heat briefly and perhaps season lightly with salt. Pour over the fish and bring to the table sprinkled with parsley. Serve with new potatoes and salad.

ml

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