Oven-roasted char with herby mayonnaise

Step 1/ 5

• 50 hazelnuts
• 2 tbsp capers

• frying pan
• knife
• cutting board
• sieve

Lightly toast the hazelnuts in a frying pan over medium-high heat for approx. 5 min. Remove and roughly chop, then set aside. Drain the capers.

Step 2/ 5

• 300 g red beets
• 1 Granny Smith apple
• 5 g parsley
• 5 g dill
• 5 g tarragon
• 2 tbsp sherry vinegar
• 2 tbsp sunflower oil
• 1 tsp sugar
• ½ tsp lemon zest
• salt
• pepper

• bowl (large)
• cooking spoon
• peeler

Peel and thinly slice beet. Core and thinly slice apple. Mince herbs. Transfer beet and apple to a bowl and add sherry vinegar, some sunflower oil, a pinch of salt, pepper, sugar, and some lemon zest. Toss and let sit for approx. 15 min.

Step 3/ 5

• 2 arctic char fillets
• 3 tbsp mayonnaise
• 1 tsp lemon juice
• pepper
• salt
• oil (for greasing)

• oven
• baking dish
• whisk
• bowl (small)

Preheat the oven to 120°C/250°F. In a small bowl, mix mayonnaise, minced herbs, remaining lemon zest, lemon juice, and some pepper to taste. Add the toasted hazelnuts to the beet salad and toss. Season char fillet with salt and, if skin on, place skin-side down in a lightly oiled baking dish. Spread the herbed mayonnaise on top and roast for approx. 10 min.

Step 4/ 5

• 3 tbsp sunflower oil

• slotted spoon
• paper towels

In the meantime, heat some oil in a small pan and fry the capers in it. Once capers are browned and popped open, remove with a slotted spoon and let drain on some paper towels.

Step 5/ 5

Take the fish out of the oven and switch on the grill function. Grill for approx. 4 min., just to brown the mayo mixture. Serve fish arranged on top of the beet salad and garnish with fried capers. Enjoy!

Enjoy your meal!