Marinated Char and Lake Constance Pollack on Apple and Cucumber Salad

Wash the fillets, dab dry and fillet with a sharp knife.cut off the bones on the belly side nicely, pluck the rest with tweezers. Season the whitefish fillets with salt, cayenne pepper and white pepper from the mill and sprinkle a little brown sugar on the skin side.Simmer vinegar, olive oil, bay leaves, cloves, coriander seeds, shallots and carrot flowers for about 20 minutes on low heat until an aromatic marinade is formed. Pour hot over fillets and let sit in it for 12 hours. If it is larger, thicker fillets, the fillets doused with the marinade can still be briefly re-cooked under the salamander or over high heat.cucumbers and apples cut into cubes, mix with vinaigrette, yogurt and herbs, salt and pepper.For the basic vinaigrette mix vinegar with salt, sugar, mustard and pepper, then stir in the oil.

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