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

Instructions

Potato purée Peel the potatoes and boil them in salted water until tender. Drain and mash them with half of the butter, the cream, the egg yolks and the grated cheese. Whisk with an electric mixer to a smooth purée. Roughly chop a few basil leaves and fold them in. Season with salt and pepper.

Arctic char Check that the char is free of bones and cut it into portions. Season with salt and pepper. Fry the fish skin-side down over a high heat in a little oil. When the skin is crisp, lower the heat, turn the fish and add a knob of the butter. Finish cooking, spooning the butter over the fish as it cooks.

Serving Melt the rest of the butter. Serve the purée and the char with the melted butter drizzled over.

Tips & Inspiration

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.

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.