Skin and debone the char and cut into portion-sized pieces. Marinate with sea salt, lemon pepper, olive oil and grated horseradish. Place on a plate, cover with cling foil and cook in a steamer for 15 minutes at 140 degrees F or at similar temperature in the oven. Internal core temperature should be 107 degrees F (cooking time will depend on the size of the fillets: The fish is done when albumen begins to leak out).
Sauté the julienne vegetables in butter for approx. 2 minutes without browning. Season with salt and add vinegar and stock. Simmer the vegetables for 4 minutes and immediately arrange them on the fish. Serve with boiled potatoes, chives and grated horseradish.
Tip: As with this cooking method the fish is not really hot but lukewarm when served, the vegetables and potatoes should be served really hot. When cooking the fish, make sure that the temperature is not too high as otherwise it will quickly dry out.
- 100 grams of julienne carrots
- 100 grams of julienne celeriac
- 100 grams of julienne yellow heirloom carrots
- 100 grams of julienned leeks
- 120 grams of butter
- 40 grams of Riesling vinegar
- 200 grams of good quality beef stock
- 16 small, boiled potatoes (for extra flavour add some caraway seeds to the water when boiling the potatoes)
- Finely cut chives
Freshly grated horseradish
The Arctic char
- 600 grams fillet of Arctic char or 4 small fillets of 150 grams each
- Sea salt
- Lemon pepper
- Olive oil
- Freshly grated horseradish