Dinner

Whole Roasted Char with Brown Butter, Dill & Crispy Sage

A whole char (small Alpine trout) roasted in its skin until flesh is tender and just cooked through, finished with foaming brown butter infused with fresh dill and sage. The char's delicate, sweet flesh carries notes of the cold mountain streams it swam in; the crispy sage and brown butter add richness and a whisper of nuttiness. Served with crushed fingerling potatoes and charred lemon.