Main Course

Butter-Fried Arctic Char with Potato Purée

Name: Butter-Fried Arctic Char with Potato Purée
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g Arctic char fillet; 800 g Potatoes; 4 st Egg yolks; 50 g Butter; 0.6 dl Cream; 1 dl Grated cheese, mature; Fresh basil; Salt; Pepper

25 min 4 servings

Part of menuShrimp, Arctic Char and Italian Meringue

Arctic char is without a doubt one of our favourites among the salmon family, and it is at its best when kept simple – as here, gently fried in butter. Serve it with a creamy potato purée and a drizzle of clarified butter, and you have an elegant meal on the table in no time.

Servings

Ingredients

Arctic char fillet1.3 lb

Potatoes1.8 lb
Egg yolks4 pcs
Butter1.8 oz
Cream2 fl oz
Grated cheese, mature3.4 fl oz
Fresh basil
Salt
Pepper

Nutrition per serving

Energy616 kcal

Protein38.8 g

Carbohydrates33.5 g

Fat35.4 g

Fiber4.2 g

Instructions

Peel and boil the potatoes until tender. Mash them with half of the butter, the cream, egg yolks and grated cheese, then whisk with an electric mixer until smooth and creamy. Roughly chop a few basil leaves and gently fold them into the purée.

Make sure the Arctic char is completely free of bones, then cut it into suitable portions and season with salt and freshly ground black pepper.

Heat a little oil in a frying pan over high heat and cook the fish skin-side down. Once the skin is crisp and golden, reduce the heat and add a knob of butter. Turn the fish and gently finish cooking on the other side, spooning the foaming butter over the fish as it cooks.

Serve the Arctic char with the creamy potato purée and a little clarified butter drizzled over the top.

Tips & Inspiration

Potatoes

The potato comes from South America and became popular in Sweden in the 19th century, largely because it became widely known that it could be distilled into schnapps. There are more than 4,000 varieties of potato, differing in colour, shape and flavour.

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.