Pan-fried char fillet with South Tyrolean Apple PGI and horseradish

Heat some olive oil in a frying pan and brown the char fillet on both sides.

Season the skyr with salt and pepper and place a spoonful in the middle of the plate. Use a vegetable slicer to slice the horseradish, wash the apples and thinly slice it with a knife. Prepare lime zest with a vegetable peeler. Now, place the pan-fried fish fillet on the stir and sprinkle salt over it. Garnish with the thin apple slices, some lime zest and freshly grated horseradish.

Finally, sprinkle radishes and cress over the dish and drizzle with some olive oil.