Pickled Char on Potato – Hash Browns
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 fish fillet (s) (char fillets with skin, approx. 00 g each)
- 0.5 tablespoon ½ salt
- 0.5 tablespoon ½ sugar, brown
- 0.5 teaspoon ½ pepper, coarsely ground
- 0.5 teaspoon ½ coriander, roughly crushed in a mortar
- 4 stalks parsley
- 6 stems dill (and or basil)
- Cucumber (s) in sour cream:
- 0.25 ¼ cucumber (s), coarsely grated
- 4 tablespoon sour cream or sour cream
- Salt and pepper, freshly ground
For the sauce:
- 1 tablespoon mustard (Dijon)
- 1 tablespoon mustard, coarser
- 1 tablespoon honey
- 2 potato (s), medium-sized
- 2 teaspoons potato flour
- salt and pepper
For decoration:
- Caviar (trout caviar)
- Dill, fresher
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the spices and sprinkle the char fillets on the meat side. Roughly chop the herbs and spread on the fillet (meat side). Place the fillets with the meat side on top of each other and wrap tightly in cling film. Place in the refrigerator for 24 hours between two plates. 2 days doesn`t hurt either.
- Sour Cream Pickles:
- Roughly grate the cucumber, mix with sour cream and season with salt and pepper.
- Honey mustard sauce:
- Mix the ingredients, season again if necessary.
- Hash browns:
- Roughly grate the potatoes, mix with 1 tablespoon of potato starch ½ teaspoon salt, pepper and nutmeg. Let stand for 10 minutes, fry small hash browns in a non-stick pan over medium heat.
- Serving:
- Top the rösti with sour cream cucumber, then thinly with sliced char and serve with a dollop of sour cream, trout caviar and dill. Drizzle with honey-mustard sauce.
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