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Lightly Smoked Arctic Char with Chanterelles and Vendace Roe
Divide the fish into 4 fillets of 120 grams each, season lightly with salt and place the fillets in a smoking box for 4 minutes on medium heat. Add half the row to whipped sour cream and set aside. Cut the bread into 8 circles 4 cm in diameter. Pan fry the bread in half the clarified butter until crisp. Saute the chanterelles in the remaining clarified butter, season with salt and white pepper. Prepare the salad dressing: in a bowl combine pumpkin seed oil, white vinegar, salt and pepper. Toss salad with dressing. On each plate arrange salad, chanterelles and one slice of crisp bread. Top with a dollop of sour cream and roe mixture. Remove the Arctic char from the smoker and place a fillet on each plate on another slice of crisp bread. Complete with remaining vendace roe (Vendace or dwarf whitefish roe can be replaced by another orange-coloured fish roe).
Ingrediants:
Fillet of fresh Arctic char, Malf bread (very thin slices), Fresh chanterelles, Vendace row, lightly salted, Sour cream, whipped, Clarified butter, Pumpkin seed oil, White wine vinegar, Lettuce: machee, red and yellow mangold, mizuna, Salt, White pepper&&480, 8, 100, 80, 40, 60, 20, 10, 60, , &&1, , 1, 1, 1, 1, 2, 2, 1, ,
Category: Appetizers
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