Arctic char with winter aromas

Based on 22 ratings

“What is special about this starter is that all of the different flavors you associate with Christmas find themselves on the plate in various forms.”

Difficulty

Hard 💪
120
min.
Preparation
12
min.
Baking
90
min.
Resting

Ingredients

Servings:-6+
800 g arctic char
bay leaves
juniper berries
cardamom pods
1 tbsp coriander seeds
star anise
1 stick cinnamon (divided)
200 g salt
240 g brown sugar (divided)
oranges (divided)
½ vanilla bean
20 g ginger
shallots
2 tsp lime olive-oil (divided)
180 ml orange juice (divided)
300 ml red beetroot juice
1 tbsp cornstarch
100 ml water
lime (divided)
80 g walnuts
60 g butter
80 g flour
20 g sugar
lemons
honey to taste
salt to taste
sugar to taste
chervil for garnish
sorrel for garnish
Metric
Imperial

Utensils

  • fillet knife
  • cutting board
  • frying pan
  • chef's knife
  • mortar and pestle
  • large container
  • plastic wrap
  • sieve
  • 2 saucepans
  • small bowl
  • baking sheet
  • mixing bowl
  • oven
  • parchment paper
  • saucepan

Nutrition per serving

Cal
518
Protein
31 g
Fat
23 g
Carb
42 g
  • Step 1/9

    Fillet and remove bones from the arctic char.
    • 800 g arctic char
    • fillet knife
    • cutting board

    Fillet and remove bones from the arctic char.

  • Step 2/9

    Slice ginger and split and scrape vanilla bean; peel orange. Lightly toast bay leaves, juniper berries, coriander, cardamom, star anise, and cinnamon in a dry frying pan, then add orange peel and ginger and toss. Transfer to a mortar and lightly crush. Transfer to a large container along with salt, brown sugar, and vanilla seeds and bean. Toss to combine.
    • bay leaves
    • juniper berries
    • cardamom pods
    • star anise
    • ½ stick cinnamon
    • 200 g salt
    • 200 g brown sugar
    • orange
    • ½ vanilla bean
    • 20 g ginger
    • frying pan
    • chef's knife
    • mortar and pestle
    • large container

    Slice ginger and split and scrape vanilla bean; peel orange. Lightly toast bay leaves, juniper berries, coriander, cardamom, star anise, and cinnamon in a dry frying pan, then add orange peel and ginger and toss. Transfer to a mortar and lightly crush. Transfer to a large container along with salt, brown sugar, and vanilla seeds and bean. Toss to combine.

  • Step 3/9

    Coat fish in the spice mixture, cover with plastic wrap, and let marinate for approx. 1 – 1.5 hrs.
    • plastic wrap

    Coat fish in the spice mixture, cover with plastic wrap, and let marinate for approx. 1 – 1.5 hrs.

  • Step 4/9

    To make the beetroot reduction, mince shallots. Heat a saucepan over medium heat and add lime-olive oil. Add shallots, and sauté until fragrant. Add brown sugar, bay leaf, and cinnamon and cook until the sugar is caramelized. Deglaze sugar with orange juice and gently simmer for approx. 5 – 10 min. Add beetroot juice and continue to simmer until it is reduced by half, approx. 15 – 20 min. Strain through a sieve into a new saucepan over low heat. Combine cornstarch and water in a small bowl to make a slurry, then add some of it to the beetroot reduction to thicken. Season with salt and sugar to taste, then add the juice of the lime. Set aside.
    • shallots
    • 1 tbsp lime-olive oil
    • 20 g brown sugar
    • bay leaf
    • ½ stick cinnamon
    • 100 ml orange juice
    • 300 ml beetroot juice
    • 1 tbsp cornstarch
    • 100 ml water
    • lime
    • salt to taste
    • sugar to taste
    • sieve
    • chef's knife
    • 2 saucepans
    • cutting board
    • small bowl

    To make the beetroot reduction, mince shallots. Heat a saucepan over medium heat and add lime-olive oil. Add shallots, and sauté until fragrant. Add brown sugar, bay leaf, and cinnamon and cook until the sugar is caramelized. Deglaze sugar with orange juice and gently simmer for approx. 5 – 10 min. Add beetroot juice and continue to simmer until it is reduced by half, approx. 15 – 20 min. Strain through a sieve into a new saucepan over low heat. Combine cornstarch and water in a small bowl to make a slurry, then add some of it to the beetroot reduction to thicken. Season with salt and sugar to taste, then add the juice of the lime. Set aside.

  • Step 5/9

    Preheat oven to 170°C/350°F. Finely chop walnuts. Combine the butter, flour, sugar, and salt together with walnuts to make a crumble. Spread over a baking sheet lined with parchment paper. Bake for approx. 10 – 12 min. until the crumbles are golden brown and crisp. Set aside to cool.
    • 80 g walnuts
    • 60 g butter
    • 80 g flour
    • 20 g sugar
    • ½ tsp salt
    • baking sheet
    • mixing bowl
    • oven
    • parchment paper

    Preheat oven to 170°C/350°F. Finely chop walnuts. Combine the butter, flour, sugar, and salt together with walnuts to make a crumble. Spread over a baking sheet lined with parchment paper. Bake for approx. 10 – 12 min. until the crumbles are golden brown and crisp. Set aside to cool.

  • Step 6/9

    For the citrus salad, wash and dry the oranges, lemons, and lime. Peel oranges, lemons, and lime and fillet; set aside. Squeeze juice from the remaining piths into a small bowl.
    • oranges
    • lemons
    • lime
    • chef's knife
    • cutting board
    • small bowl

    For the citrus salad, wash and dry the oranges, lemons, and lime. Peel oranges, lemons, and lime and fillet; set aside. Squeeze juice from the remaining piths into a small bowl.

  • Step 7/9

    Add brown sugar and lime-olive oil to a saucepan over medium-low heat and caramelize. Add orange juice and fresh citrus juice to the pan and simmer until the mixture is reduced by half; add some of the slurry to thicken. Remove from heat. Stir in citrus filets and zest, then season with salt and honey to taste.
    • 20 g brown sugar
    • 80 ml orange juice
    • 1 tbsp lime-olive oil
    • honey to taste
    • salt to taste
    • saucepan

    Add brown sugar and lime-olive oil to a saucepan over medium-low heat and caramelize. Add orange juice and fresh citrus juice to the pan and simmer until the mixture is reduced by half; add some of the slurry to thicken. Remove from heat. Stir in citrus filets and zest, then season with salt and honey to taste.

  • Step 8/9

    Remove fish from marinade and rinse in a water bath.
    • water for rinsing
    • mixing bowl

    Remove fish from marinade and rinse in a water bath.

  • Step 9/9

    Cut into bite-sized pieces, and arrange 3 per plate, alternating with citrus filets. Top with walnut crumble and garnish with chervil, sorrel, and the red beet reduction.
    • chervil for garnish
    • sorrel for garnish
    • chef's knife
    • cutting board

    Cut into bite-sized pieces, and arrange 3 per plate, alternating with citrus filets. Top with walnut crumble and garnish with chervil, sorrel, and the red beet reduction.