European cuisine

Easy

Lightly Baked Arctic Char With Crispy Kale

Name: Lightly Baked Arctic Char With Crispy Kale
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Swedish European
Ingredients: 200 g Arctic char fillet, trimmed; 50 g Salt; 15 g Olive oil; 40 g Green kale leaves; 1000 g Deep frying oil; 50 g Hazelnuts, peeled; 300 g Water; 100 g Butter, unsalted; 20 g Japanese soy sauce; 30 g White vinegar; 25 g Pickled dill, finely chopped; 20 g Egg yolk; 20 g Dijon mustard; 15 g Sugar; 200 g Rapeseed oil; 120 g Small white cabbage; 5 g Lemon juice; 20 g Shallots, finely diced; 1 clove Garlic, peeled and finely chopped; ㅤ ㅤ Trout roe to taste; 5 g Chives, finely chopped

Chef David Lundqvist

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Salmon and char look the same, but they differ in many ways, especially with the texture as it cooks. Arctic char is a mild and delicious fish. Aside from its fatty content, it is easy to cook with, and there is a slim chance that you’ll dry it out. A flavorful arctic char served with sautéed white cabbage, crispy green kale hazelnut vinaigrette, and dill mayonnaise. The hazelnuts are salted and roasted in the oven to have that crunchy, crisp texture. The vinaigrette is made from browned butter, onions, garlic, and balsamic vinegar. This recipe teaches you how to make homemade mayonnaise with just a couple of ingredients found in your pantry. A fantastic and easy recipe that can be replicated at home.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

3 SERVING

Ingredients:

200 g Arctic char fillet, trimmed
50 g Salt
15 g Olive oil
40 g Green kale leaves
1000 g Deep frying oil
50 g Hazelnuts, peeled
300 g Water
100 g Butter, unsalted
20 g Japanese soy sauce
30 g White vinegar
25 g Pickled dill, finely chopped
20 g Egg yolk
20 g Dijon mustard
15 g Sugar
200 g Rapeseed oil
120 g Small white cabbage
5 g Lemon juice
20 g Shallots, finely diced
1 clove Garlic, peeled and finely chopped
ㅤ ㅤ Trout roe to taste
5 g Chives, finely chopped

Directions:

Step 1

Trim and season the char with 5g salt. Dress it with 15g olive oil and put it on an oven tray. Bake the Char in the oven at 125°C/260°F for 4 min. Pull the skin and dress with fresh olive oil and salt.

Step 2

Heat the deep frying oil to 150°C/300°F in a wide pot (keep a lid close at hand). Fry the kale leaves until transparent, about 30 sec to 1 min. Lift and put on a paper towel to strain. Salt lightly.

Step 3

Bring 300g water and 30g salt to a boil, pour over hazelnuts. Rest for 20 min. Strain the nuts and roast in the oven at 140°C/285°F for 20 min.

Step 4

Brown 80g butter at 125-127°C/260°F, stir all the time. Add shallots and garlic. Add soy sauce and 20g white vinegar. Crush the hazelnuts and add them in.

Step 5

Put the egg yolk, mustard, 10g white vinegar, rapeseed oil, and dill in a tall stick blender container. Mix to emulsify and add salt and 10g sugar. Put in a piping bag.

Step 6

Finely cut the white cabbage. Brown 20g butter in a saucepan. Add the cabbage and toss it until it softens, for about 1 min. Season with salt, 5g sugar, and lemon juice.

Step 7

Enjoy!