4-500 g artic char fillets, bone- and skinless
2 tbsp vegan butter, f.ex. from Naturli
2 tbsp Fish Seasoning, from Mabruka
1 tbsp Lemon Mix, from Mabruka
1 tbsp Garlic Powder, from Mabruka
salt and black pepper (if you are using the Mabruka seasoning you only need a tiny tad cause the mix includes 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, Mabruka seasoning, salt and black pepper.
Fry the fish on a boiling hot skillet for about 3 minutes. Flip the artic char fillets, turn off the heat, and remove skillet from the heat. Let the fish rest on the skillet for 1-2 minutes and add the butter towards the end.
Arrange the fish on a nice serving platter with salad and garnish with the micro greens. I used a salad head from VAXA, mixed salad, asian babyleaves and coriander micro greens. But if you don’t live in Iceland you can of course use whatever is similar or you fancy.
It’s nice to serve with a coriander vegan mayo. The method of making vegan mayo is HERE and thee only thing you do is adding a handful of fresh coriander after you’ve made the mayo and go at it again with the immersion blender. Those that don’t like coriander can use some other herb and micro greens.
Mabruka spices are completely pure, picked and packed by hand. One can order online from their website.
If you can’t do that you can make the recipe by using similar seasoning, but it will of course never be the same.
Fiskikrydd (Fish Seasoning); 20% hand picked zaatar, 10% fresh black pepper, 20% pure, natural salt, 20% handmade lemon zest, 20% tabel mix and 10% mint.
Sítrónublanda (Lemon Mix); 40% fresh black pepper, 30% lemon zest and 30% pure, natural salt.
Hvítlaukskrydd (Garlic Powder); 100% garlic
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