I’m harvesting a lot from my greenhouse and grow boxes these days and the veggies and herbs in this recipe come from there. The Icelandic arctic char is quite special. If you can’t get a wild arctic char at least make sure it comes form a land-based farm.
You start by making the cucumber salad and let it rest for half an hour. Meanwhile boil the potatoes and make the green herb butter sauce. Keep it warm on low heat while grilling the arctic char.
50 g cocktail cucumbers,
50 g sugar snaps
50 g Lollo Rosso
1 tbsp extra virgin olive oil, from Filippo Berio
1 tsp Thai basil
1/2 tsp lime juice and a bit of zest as well
salt and black pepper
Boil the sugar snaps for half a minute and cool. Cut in halves lengthwise.
Slice the Lollo Rosso into strips and the cocktail cucumbers into sticks. Chop the Thai basil leaves.
Blend everything together except the Lollo Rosso and then spread it on the Lollo Rosso strips.
150 g new potatoes
1 tbsp olive oil,
1 tbsp Thai basil, chopped
1 tbsp chive, chopped
Boil the potatoes in a lightly salted water. Drain and cut in halves. Toss in the olive oil and herbs.
Green herb butter sauce
60 g vegan butter, preferably a block from Naturli
4 tbsp extra virgin olive oil
1 tbsp olive oil
½ red onion, chopped
1 tbsp capers
4 garlic cloves, finely chopped
Two good handfuls of fresh herbs, f.ex. parsley, rosemary, mint, tarragon, thyme and basil
Peel and chop the red onion and garlic. Finely chop the herbs.
Sauté the red onion and garlic. Make sure it doesn’t start browning.
Add the capers and then the vegan butter and extra virgin olive oil. Then add the herbs and mix really well. The result should be a beautiful sauce.
4-500 g arctic char fillets, bone- and skinless
salt and black pepper
Cut the fillets in 2-3 pieces, dependent on the size of the fillets.
Pat dry with a paper towel and then toss with olive oil salt and black pepper.
Grill the fish on a BBQ or a grill pan. The first side for about 3 minutes but the latter only needs a minute. Then take the arctic char off the grill and let it rest for a bit.
Arrange the fish on a nice serving platter with the cucumber salad and potatoes. Pour the green herb butter over the arctic char and decorate if you feel like it. This time I used Indian cress flowers from my greenhouse.
This recipe is sponsored by Hafid.
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