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Cider-cured Arctic char with a toasted almond butter

13/12/2016

Serve this tasty fish dish with a side of braised lettuce and some comforting dill and sour cream potato salad

A serving of the cider-cured Arctic char with a toasted almond butter

Serves 4

 

Ingredients

 

4 Arctic char fillets, skin on

50ml olive oil

 

For the cider cure

100g Maldon sea salt

70g caster sugar

200ml dry cider

 

For the red-skinned potato salad

120g red-skinned potatoes

80ml sour cream

10g fresh dill

10ml cider vinegar

20g shallots, chopped

Salt and pepper

 

For the braised lettuce

50g shallots, chopped

30g frozen peas

20ml olive oil

4 small, whole baby gem lettuces

10ml vegetable stock

 

For the toasted almond butter
50g unsalted butter

40g sliced almonds

1 lemon, juiced

50ml vegetable oil

20g flat-leaf parsley

Salt and pepper

 

For the garnish

100g cucumber, cut into ribbons

 

Method

1. Place the Arctic char fillets on a tray, skin side down. Then mix the salt and sugar together and sprinkle evenly over the fish. Drizzle the fillets with dry cider and chill for at least an hour in order to cure.

2. To make the potato salad, first boil the potatoes. Then, in a bowl, whisk together the sour cream, chopped dill, cider vinegar, chopped shallots, salt and black pepper. The dressing should have a strong flavour.

3. Let the potatoes cool, then dice. Toss with the dressing and set aside at room temperature so that the flavours can infuse the potatoes.

4. To make the braised lettuce, cook the chopped shallots for 2 minutes and the peas for 2 minutes in separate pans of boiling water until the onions are soft and the peas are just cooked.

5. Heat the olive oil in a frying pan, brown the shallots, then add the lettuce, cut lengthways in half. Add a splash of the vegetable stock.

6. Steam the lettuce until the leaves wilt slightly, allowing the water to evaporate. Add the peas to the pan, and season to taste.

7. Just before you’re about to cook the fish, make the toasted almond butter. Melt the unsalted butter in a saucepan over a medium heat. Sauté the sliced almonds in the butter until golden brown. Add the squeezed lemon juice and vegetable oil to the pan and finish with chopped parsley. Season to taste. Set aside.

8. When all the elements of the dish are ready, wash the salt off the char fillets, drain and pat dry.

9. Heat the oil in a pan and fry the fillets skin-side down for about 4-5 minutes, or until the skin is crisp. Flip the fish over and fry for 30 seconds. The fish should be just cooked in the centre.

10. Place a serving of the potato salad in a pastry cutter on each plate. Press down and remove – the cutter holds the shape of the salad. Then place a fillet of char next to the potato salad and serve with the braised lettuce. Top the fish with the toasted almond butter and add the cucumber ribbons to garnish. 

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