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Recipe
Smoked Arctic Char with Pointed Cabbage and Sandefjord Sauce
A dish with a distinct smoky flavour where every element enhances the others.
13 ingredients
6 servings
13 ingredients
6 servings
Recipe
Smoked Arctic Char with Pointed Cabbage and Sandefjord Sauce
A dish with a distinct smoky flavour where every element enhances the others.
Ingredients
2 Arctic char (cleaned)
1 yellow onion, sliced
2 lemons, sliced
1 lemon (for juice)
1 bunch dill, chopped
1 pointed cabbage
100 g parmesan, grated
Olive oil
Salt and pepper
Sauce
200 g butter
1 dl crème fraîche
3 dl cream
Juice of ½ lemon
100 g trout roe
3 tbsp chives, chopped
Step-by-step
Step 1
Prep the Fish: Open the cleaned fish and season the inside with salt and pepper. Stuff with lemon slices, onion and dill, then close. Place the fish in a smoking basket on the rack.
Step 2
Cut the cabbage into four wedges. Drizzle with olive oil, season with salt, pepper and lemon juice. Add to the smoker with the fish.
Step 3
Add wood chips to the smoker and turn it on to maximum heat. Place the fish and cabbage inside. Smoke for about 20 minutes, until the fish reaches an internal temperature of 45–50°C.
Step 4
Sauce: Warm the cream in a saucepan. Once simmering, stir in crème fraîche and butter. Add salt, pepper, dill and lemon juice. Simmer for about 10 minutes. Just before serving, stir in chives and trout roe.
Step 5
Top the dish with grated parmesan and fresh dill.
