Wild-caught Arctic char cooked in the oven.
2
Nordic
Arctic char
Wild-caught Arctic char cooked in the oven
With mashed potato with dill and butter-fried forest mushrooms and a cold roe mix.
Arctic char is very tasty, a little less fatty than salmon but still rich in important omega-3 fatty acids.
Fits perfectly for the grill but this time it was the oven for me😊This is how I did it.
With mashed potato with dill and butter-fried forest mushrooms and a cold roe mix.
Arctic char is very tasty, a little less fatty than salmon but still rich in important omega-3 fatty acids.
Fits perfectly for the grill but this time it was the oven for me😊This is how I did it.
Ingredients
- 3 whole Arctic char
- 1 fennel
- 1 golden onion
- 1 bunch of dill
- 2 lemons
- Butter
- 5 forest mushrooms
- Floury potatoes
- Cream
- Salt
- White pepper
Cold roe mix
- 2dl sour cream
- 2 tbsp mayonnaise
- 2 tbsp lumpfish roe
- 1 small red onion
- 2tbsp finely chopped dill
- Salt
- Lemon pepper
- Cayenne pepper, just a little
Instructions
- Preheat the oven to 175 degrees
- Peel the potatoes and boil in salted water.
- Make a few cuts on the fish and salt.
- Place the fish in an ovenproof dish.
- Slice the fennel, onion and lemon.
- Stuff it into the fish with a little dill and then sprinkle the rest in the pan with a few dollops of butter.
- Cook in the middle of the oven for about 20 minutes to an internal temperature of 52 degrees.
- While the fish is in the oven, start making the roe mix *
- When the fish is almost done, slice forest mushrooms and fry with plenty of butter.
- Season with salt when they are ready.
- Remove the potatoes when they are ready and make the mash with a little butter, cream, white pepper, salt and chopped dill.
Cold roe mix*
- Put everything in a bowl and mix.
- Leave in the fridge and soak.
For serving
- Lay everything out, drizzle some of the melted butter from the pan over the fish, top the mash with fried forest mushrooms and sprinkle with a little dill.
- Serve!
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