Description
It is a delicious flavorful pink-fleshed fish. Arctic Char has a rich taste with a flavor profile somewhere between trout and salmon.
Ingredients
Scale
- 1 whole Arctic Char (ca. 700g)
- 300g potatoes
- 2 tbsp olive oil
- 50g unsalted butter
- 1 tsp thyme
- 3 cloves of garlic
- 1 lemon
- 2 sprigs of rosemary
- 1/2 tsp juniper berries
- Spring onions
- Salt and pepper to taste
Salad
- 100g lamb’s lettuce
- 100g red cabbage
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp fish sauce
- Salt and pepper to taste
Instructions
- Have your fishmonger gut and scale the fish. Wash nicely in cold water and pat dry with a kitchen towel.
- Prepare your potatoes. Cook them unpeeled in a pot for about 12 minutes. Strip the skins after, then cut them into thick slices. Heat the olive oil in a large non-stick frying pan. Add the potatoes in a single layer if there is room. Add thyme and butter. Sautée from both sides until crispy.
- Preheat oven to 190° Celsius (375° Fahrenheit). Now season and stuff the fish. Grind juniper berries in a mortar and pestle. Sprinkle them along with salt and pepper on the inside of the arctic char. Stuff fish with rosemary, whole garlic, and a couple of lemon slices. Rub olive oil on the skin and salt generously from the outside. Place the fish in the center of the oven and cook for 15-20 minutes.
- Now make a lamb’s lettuce and red cabbage salad. Thoroughly wash and dry lettuce and place it into a large bowl. Add sliced cabbage and spring onion. Add olive oil, balsamic vinegar, and a touch of fish sauce. Season with salt and pepper.
- When the fish is rested for a few minutes, it’s ready to serve. Use the thyme-butter left from cooking your potatoes and pour over the fish. Garnish with spring onion. Enjoy!
Notes
Juniper berries go perfecty with arctic char
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Baking
- Cuisine: European