Arctic Char with Sautéed Vegetables and Herb Sauce by @Davidvkuchyni

Our Arctic char from the Matorka fishery is the northernmost bred freshwater fish. Its nuanced flavour will enthuse salmon lovers and fishofile gourmets of all stripes. This simple and brisk recipe with unobtrusive accompaniment will permit you to let its exceptional flavour shine. 

  • Time of preparation:
    20 minutes
  • Let the char gradually defrost (ideally in the fridge overnight); this way it will be impossible to tell apart from its freshly-caught counterpart.

Ingredients

Number of servings

  • CHAR 2 portions Arctic char
  • SAUTÉED VEGETABLES 2 pcs potatoes (type C)
  • 80 g courgette
  • 1 piece small peppers
  • 1 piece small red onions
  • 80 g green beans
  • 1 carrot
  • 80 g broccoli
  • 5 pcs cherry tomatoes
  • 7 pcs medium mushroom
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • HERB SAUCE 500 ml stock (chicken or fish)
  • 1 handful favourite herbs such as wild garlic
  • 25 g butter
  • FOR SEASONING Maldon salt and pepper

Method

  • Put on a pan of salted water.

  • Break the broccoli into florets. Cut the ends off the beans. Cook both at a rolling boil. 2 - 3 minutes should see to the broccoli. The beans will take a little longer. Blanche both in ice water.

  • Cook the potatoes in salted water until not quite soft. Chop the rest of the veg and mushrooms into larger pieces.

  • Sauté the vegetables.

    Sauté every type of vegetable separately so that they are cooked through but remain crunchy and full of flavour.

  • While sautéing the vegetables, reduce the stock to around 20% of its original volume. Before seasoning with salt and pepper and turning off the hob, mix in cold butter.

  • Turn out the vegetables into a bowl and season with salt, pepper and, if favoured, herbs and spices for grilled vegetables. Lightly fry some garlic and, lastly, the potatoes.

  • Pat the char dry and, if you want to cook with the skin on, scrape the scales with a sharp knife. Cook the char in a medium hot pan on a little olive oil. Start skin side down, cooking until the skin crisps up and takes on some colour, and then turn to finish.

  • Do mísy si zeleninou přidáme rajčátka a dáme na chvíli ohřát do trouby. Podáváme zeleninu, omáčku a rybu osolenou maldonskou solí.

     

Enjoy your meal!