ARCTIC CHAR WITH BEETROOT
| 🍽 Portions: 4 |
| ⏱ Prep time: 30 minutes |
| ⏱ Cook time: 45 minutes |
| ⏱ Baking time: 1.5 hours |
| 📈 Difficulty: Medium |
MARINATED BEETROOT
INGREDIENTS
- 2 beetroots
- 60 ml Ginger Shot Cranberry Horseradish
- 30 g olive oil
- Salt to taste
PREPARATION
Wash the beetroots, pat them dry, then wrap them in aluminum foil and bake them in the oven at 180 °C for 1 - 1 ½ hours until soft. Then remove from the foil, let cool, and remove the skin. Now, slice the beetroots into fine strips using a kitchen slicer, collecting any juice that comes out. Add 60 ml Ginger Shot Cranberry Horseradish and a little olive oil, season with salt, and mix.
The base: beetroot
CRISPY BLACK BREAD
INGREDIENTS
- 1 loaf of black bread
- 50 g olive oil
- 2 garlic cloves
- 50 g butter
PREPARATION
Cut the black bread into 3x3 cm cubes. Heat a pan with olive oil. Press 2 garlic cloves and add them. Add butter and let it foam. Then add the black bread cubes and slowly fry until crispy on all sides. Remove from the pan and drain on kitchen paper.
Black bread for a crunchy bite
GENTLY COOKED ARCTIC CHAR
INGREDIENTS
- 4 pieces of 100 g Arctic char fillet each, skinless & boneless, fresh
- Salt to taste
- 1 untreated lemon
- 50 g butter
PREPARATION
Arrange the Arctic char pieces on a plate and sprinkle with salt and freshly grated lemon zest. Then spread plenty of butter on the fish and tightly cover with cling film. Cook the fish in a preheated oven at 70 °C (top/bottom heat) for about 35 minutes, depending on the thickness of the fish pieces, until opaque.
TO SERVE
- 1 bunch of chives
- 6 macadamia nuts
- Fresh horseradish root
Place the Arctic char on a plate, distribute the marinated beetroot on and next to the fish. Drizzle generously with the cranberry-horseradish marinade. Sprinkle with finely chopped chives and garnish with finely grated macadamia nuts. Finally, grate some fresh horseradish over it.
Et voilà: ready-to-serve Arctic char with beetroot and crispy black bread
