A dish that requires elaborate preparation, but guarantees a tasty and refined result. The highlight of this recipe is the Trentodoc sauce, which gives the char a special touch. Follow our advice for a spectacular dish and serve it with a Trentodoc Millesimato.
For the breading:
- 50g grated horseradish root
- 50g rice flour (for polenta)
- 180ml Trentodoc
- 100g cream
- 30g butter
- 600g Trentino Char
- 40 fresh spinach leaves
- 1 clove garlic
- Salt, pepper and extra-virgin olive oil
For the Trentodoc Sauce:
Put the Trentodoc in a pan and bring it to the boil, reducing it to two thirds. Add the cream and then remove the pan from the heat.
Add the butter and whip with a whisk.
For the chair:
Skin the char and sprinkle with the breadcrumbs previously prepared with horseradish and flour, taking care to make it stick well to the fish. Then fry it in oil, not too hot.
For the spinach:
Sauté the garlic, cut in half, in a pan with a little oil and then add the spinach for a short time. Season with salt and pepper.
Place the spinach in the centre of the dish, surround it with the Trentodoc sauce and place the char in the middle. Garnish as you wish.