Smoked Char Filet with Walnut-Apple Vinaigrette and Red Beet Salad

Peel the beet and grate with a fine vegetable grater, add the horseradish to the beet and season with the vinegar, oils and salt to taste. Coarsely chop the walnuts with a knife. Peel, halve and core the apple. Cut the apple into small cubes (if not using immediately, soak in lemon water). Finely chop the parsley, put everything in a bowl and add the walnut oil while stirring until everything is nicely coated with oil – season with balsamic vinegar and salt. Put the char on the plate and marinate it with the vinaigrette. Arrange the beet salad next to it, garnish with some horseradish and cress.

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