New| Lightly Smoked Arctic Char with Chanterelles and Vendace Roe | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Divide the fish into 4 fillets of 120 grams each, season lightly with salt and place the fillets in a smoking box for 4 minutes on medium heat. Add half the row to whipped sour cream and set aside. Cut the bread into 8 circles 4 cm in diameter. Pan fry the bread in half the clarified butter until crisp. Saute the chanterelles in the remaining clarified butter, season with salt and white pepper. Prepare the salad dressing: in a bowl combine pumpkin seed oil, white vinegar, salt and pepper. Toss salad with dressing. On each plate arrange salad, chanterelles and one slice of crisp bread. Top with a dollop of sour cream and roe mixture. Remove the Arctic char from the smoker and place a fillet on each plate on another slice of crisp bread. Complete with remaining vendace roe (Vendace or dwarf whitefish roe can be replaced by another orange-coloured fish roe). |
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