Char on a pillow of basil and caramelized berries with green creamy sauce

[Marinating fish:]

Char on a pillow of basil and caramelized berries with green creamy sauce

Category: Fish dishes

Ingredients
Char fish
For the berry pillow:
Brown sugar	1 tbsp. l.
Fresh or frozen berries (I have cherries and gooseberries)	100 g
For the sour cream green sauce:
Butter	1 tbsp. l.
Olive oil	1 tbsp. l.
Flour	1 tbsp. l. with a slide
Fat sour cream (my cream with a fat content of 32% is slightly sour)	3 tbsp. l.
Milk	to bring the sauce to the desired state
Basil leaves young
Spinach leaves young
For the fish marinade:
Olive oil
Coarse sea salt
Fresh thyme (I have dried thyme)
Basil leaves young
Coarse sea salt
White pepper
Lemon juice

Cooking method

• Marinating fish:
• Defrost the fish, wash the skin well.
• 
• Mill.
• Rub with thyme, basil, freshly ground white pepper. Sprinkle with lemon juice and extra virgin olive oil. Leave to marinate for 30 minutes.
• 
• Sauce preparation:
• Finely chop the greens. Put butter in the pan: butter and olive. Melt over medium heat. Add flour and rub well with butter. It turns out to be a rather thick lump. Grinding it constantly, fry it. Then we reduce the heat and after half a minute, pour out the sour cream. Pound everything well until smooth and silky. Dilute a little with milk until thick sour cream. Let's add some greenery. Increase heat to medium and, stirring occasionally, boil down a little. Let's taste with salt. Cover and turn off. The sauce is ready.
• Roasting fish:
• Preheat the oven to 200 degrees. Salt the fish and place in the grill pan. Bake for about 12 minutes. Ideal to simply grill.
• 
• Berry pillow preparation:
• Wash fresh berries and peel them. Or defrost frozen berries. Place in a sieve to dry out and leave excess juice. aromatic cherries and gooseberries with a slight sourness behaved beautifully in this dish, beyond all praise. Next, melt the sugar in a dry frying pan. Quickly throw in the berries. We mix. Done.
• Registration and submission:
• Decorate the dish with fresh basil leaves.
• 
• We spread the berry pillow. On top of our fish. Add the sauce.

Cooking program:

grill

Note

And it carried me to the store today. For milk - only for milk. I barely carried the bag. And as for me - a beautiful fish for the action, I adore - char.
More about her. The red char is a relative of the salmon species. All fish of this group have one quality in common - they are devoid of scales. That is why after cooking (in particular, baking or frying), the skin of the char fish always turns out to be tasty and especially crispy. As a rule, small char fish go on sale, which is considered very convenient for use: for example, you can buy fish at the rate of one or two pieces per one average eater. THE MOST IMPORTANT THING!!!! At the same time, the char fish is not dry, however, and not as oily as, for example, salmon, and therefore it is extremely important not to overexpose it in the oven, that is, not to dry it out. And it is several times cheaper !!!
Speaking about this food product from a culinary point of view, it is worth noting that after temperature processing, the char fish almost does not decrease in size, while all its nutritional properties, along with an attractive appearance, are excellently preserved. By the way, for cooking, chefs often use not only whole carcasses of char fish, but also fillets and steaks.As a rule, char fish are usually fried or baked in the oven. Lightly salted and smoked char are generally recognized as a real delicacy. The char fish meat is characterized by tenderness and a beautiful scarlet or orange hue. They are happy to use it to make delicious and hearty fish soup or turn it into a filling for pies.
The undoubted benefit of char fish for human health lies in the fact that its meat is rich in omega-3 (fatty acids), thanks to which our body develops protective functions in the fight against inflammatory processes. In addition, these substances prevent the formation of blood clots and blood clots, which, in turn, can become the main cause of heart attacks.
It has been scientifically proven and substantiated that one hundred grams of this fish contains the daily requirement of vitamin E with half of the vitamins B6 and B12 necessary for the human body, as well as magnesium, iron and niacin. The benefits of char fish are obvious even in smoked or salted form, since it contains an increased amount of such a substance as calcium.
She immediately divided the fish: part for salting, part for soup for children, well, and the most beautiful files .... go ahead, my fantasy !!!!! Go for it and don't stop !!!!

In any weather, you can't persuade men with desserts alone! They have to work. An adjusted diet will help you cope better with the heat. It is good to eat fish, meat (lean) and, of course, fruits and vegetables in the heat. The taste combination of baked aromatic fish fillet, the most delicate sauce and sweet-sour caramelized berries amazed and captivated. I remember and still want to. No, no ...

I salivated, how I love fish. I never took char, although you have a large fish, and we sell small fish under this name, about the size of river trout. It will be necessary to pay attention. Thank you.

What a dish! I love fish very much, this is the only name I've heard for the first time. Irina, admit where to get such a beauty!

[Irish]

I love char dearly and devotedly! Yes you, Irish, you already know about it. And I prepared a cool sauce for it! It turned out great! Delicious!

I never took char, although you have a large fish, and we sell small fish under this name, about the size of river trout.

Olga thanks for your attention to the recipe. The fish seems large in the photo, but it is really quite large for char. I dug up the whole showcase. But on the other hand, in the appendage (packaged by the past), there is a small loach. The rest of the fish were not big. But I dug hard.

What a dish! I love fish very much, this is the only name I've heard for the first time. Irina, admit where to get such a beauty!

Countrywoman!!! Hurrah!!! So glad! In Rublevskoye now the action is at 49,900. I live near Globo ... I went ... for milk ... There are also sets for salmon fish soup now at 25,000. Beautiful. I didn't have enough money, it's a shame. Although - you defrost it and you don't know what you will get. And the fish is nice - fresh (which is difficult to expect from Rublevsky. We always take in Vitalyur). The water is not thawed at all. The smell of char. Maybe I'm lucky, of course. Recommend. Rather, my husband's salary - I'll take it.

I love char dearly and devotedly! Yes, you, Irish, already know about this.

Oh, since you love fish, my kitty, no one loves - for sure

And I prepared a cool sauce for it! It turned out great! Delicious!

Not usually tasty! Fantastic. Fish and berries are now my love. I won't even caramelize. Just eat together!

which is difficult to expect from Rublevsky. we always take in Vitalyur)

Likewise. I am urgently going to Rublevsky today, although it is more convenient for me to visit Uruchye.

I am urgently going to Rublevsky today, although it is more convenient for me to visit Uruchye.

so I think the whole network will be. I sent my mother to Molodechno in Rublevsky for fish. It will go today.

[Tumanchik]

Tumanchikthanks for the hint

[Tumanchik]

Tumanchikthanks for the hint

I haven’t tasted loach yet, now, thanks to you, Irish, I will closely seek out a recipe for this! : girl-yes

I ran in to report: I bought the char the same day and it’s good that I went, because the people took the fish, I might not have enough. Loach was not milled, because the fish was not big, a piece per serving, so it was baked with a whole carcass. It turned out very tasty, the sauce turned out to be very appropriate, I added a little turmeric to it for color, but I didn't have enough for berries, the home ones urgently demanded dinner, they didn't let me take a picture. The fish still remains, next time I will add a photo session. Thanks for the recipe

I have not tried loach yet

I highly recommend Olga. I have always loved fish, but after the char, I realized that I adore it!

because the people took the fish, I might not have enough.

Svetochka, what a fine fellow you are! In tears, I was worried whether we would have time to get a salary before the action was over. 20 the last day of the action - I made it !!!!! but there were no such large ones. I bought two medium ones (small in the load - sovdep unfortunate). and today for the family Friday Party, I cooked a whole fish on a berry pillow. I did not prepare the sauce for reasons of calorie content. But the berries are a double portion!
The husband also requested rice with Provencal herbs and black beans. This is how the holiday went

It was very tasty. An extraordinary fish.
Not as fat as salmon, but much juicier than pink salmon.
And I was also struck by the freshness. From Rublevsky - a pleasant rare surprise.

[Tumanchik]

Thank you very much for the interesting recipe!
About such a wonderful fish, a dense woman, I have not heard before. I respect and love salmon and trout loyally, but this beauty is floating by. We urgently need to fill in the gaps, if I can find ...
Very beautiful, so I want a fish now ..
3 am, it was getting dark

Z. S Tumanchik, I admire (I drool) the last photo, the eye caught on the background.
What's on a platter, a tomato with some kind of pasta and mushroom? It looks very solid, I can't make out what kind of animal.
And on a platter - aspic?
It's beautiful, I want to know everything :-)

Z. S Tumanchik, I admire (I drool) the last photo, my eye caught on the background.
What's on a platter, a tomato with some kind of pasta and mushroom? It looks very solid, I can't make out what kind of animal.
And on a platter - aspic?
It's beautiful, I want to know everything :-)

Thank you Natasha for your feedback! It was very tasty! And other dishes: Tomatoes with mulberry mushrooms

Jellied tomatoes (Tumanchik)


But aspic

Jellied vegetables on a cheese and garlic pillow (Tumanchik)

Thank you for the umpteenth time, I dragged to study and bookmarks.
Very colorful and fresh, I love this aesthetics in appetizers. A plate on the table and you put the guests too - Wah, wah, what a wife you got!
I suspected that there was a decorated one in the recipes, but at 3 am from the tablet - only delight, and to pester kind people with questions)
Have a nice day to you and your family!

Very colorful and fresh, I love this aesthetics in appetizers. A plate on the table and you put the guests too - Wah, wah, what a wife you got!

showed her husband

Delicious, taken away to bookmarks !!!!

Delicious, I have taken away to bookmarks !!!!

oh, I really like to cook fish like that! it is a pity that the char is no longer on the stock. but it also perfectly replaces coho salmon. the main thing is not to overcook. exactly 12 minutes in a preheated oven!

oh, I really like to cook fish like that! it is a pity that the char is no longer on the stock. but it also perfectly replaces coho salmon. the main thing is not to overcook. exactly 12 minutes in a preheated oven!

Thanks for the hint

[Tumanchik]

Tumanchik, so lucky me today I was looking for on the forum what to cook from char. And the first recipe was yours. I'm going to cook for dinner.
With berries zamorochka. There is no such. Maybe for cranberries? Red currants?
Well, or without berries, but this is a different taste on the plate, of course.
Thank you