Arctic char with Kalix bleak roe, dill and Jerusalem artichokes
- 100 g Arctic
char
- 1
tablespoon Swedish ättika* (or use vinegar)
- 2
tablespoons sugar
- 3
tablespoons water
- 2 g agar-agar
powder
- 20 g Kalix
bleak roe* (or use roe of your choice)
- 1 dl
sunflower oil
- 15 g dill
- 1 egg yolk
- 1 teaspoon Dijon
mustard
- 1-2 Jerusalem
artichokes
- 5 dl
sunflower oil
- Dried dill
Trim the skin
from the char fillet and cut it into 2x4 cm pieces. Cold smoke the fish for 30
min.
Mix water,
sugar, ättika/vinegar and agar-agar powder in a pot. Whisk the mixture while
heating it up, and let it simmer for a couple of minutes. Place it in the fridge
an let it cool into a hard gel. Mix the gel into a cream using a blender.
Blend
dill and oil until green. Whisk egg yolk and mustard together while slowly pour
in the green oil, flavor with salt and tabasco.
Scrub and
slice the Jerusalem artichokes thinly on a mandolin. Heat oil to 170°C and deep-fry
the Jerusalem artichokes. When ready lift out and place on kitchen paper, then finish
with salt.
Place the
smoked arctic char on a plate and pipe the creme, Kalix bleak roe and dill mayonnaise
onto the fish. Put the Jerusalem artichoke chips on top and finish off with
dried dill powder
* Kalix bleak roe comes
from fish caught in the lightly-salted
water off the coast of Kalix in northern Sweden. You can replace this with a
roe of your choice.
* Swedish “ättika” is
sugar beet vinegar: here it can be replaced with vinegar.