Arctic Char Fillets with Cream Sausage, Braised Tomatoes and Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (arctic char), with skin, approx. 170 g each
- 1 small savoy cabbage
- 1 shallot (s), finely diced
- 8 small tomatoes (vine tomatoes)
- 4 sweet potato (s), red
- butter
- cream
- olive oil
- salt and pepper
- in Chives, rolls
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Rinse the char fillets under cold running water and remove the mucus from the skin. Dry with paper towels. Remove the thin belly flaps with a sharp knife and lightly incise the skin several times, if possible without damaging the meat.
- Cut the sweet potatoes crosswise into slices approx. 5-7 mm thick and fry them in a lightly buttered pan for approx. 20 minutes on each side over low to medium heat. Do not add salt until they are browned and cooked through.
- Put the tomatoes in a saucepan, pour some olive oil over them and simmer in a closed saucepan over low heat for about 15 minutes.
- Separate 2 decorative outer leaves from the savoy cabbage and cut the rib flat. Blanch in boiling water for 2-3 minutes, rinse ice cold and dry on paper towels. Finely chop the remaining savoy cabbage.
- Melt the butter in a high pan, sweat the shallot cubes, then add the chopped cabbage and simmer with the pan closed over a low heat for about 10 minutes. Make cooking tests, the cabbage should still retain its bite.
- Then pour in the cream, stir with the cabbage and reduce a little with an open pan. Season with salt and pepper. Possibly season with a little lemon juice.
- Melt the butter in a pan and sear the char fillets on the skin side, then turn the heat down. The salmon-colored meat turns white around the edges after about 2-3 minutes and the skin is lightly tanned.
- Now turn the fillets and let them stand with the plate open. For pans with a thick bottom, it is advisable to push them off the plate. The remaining heat is sufficient to finish cooking the fillets.
- Arrange decoratively on large plates.
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