Baked Arctic Char with Sandefjord Sauce
Prep time: 20 min | Cook time: 25 min | Servings: 2
Recreate the elegant Nordic flavors of Paraden kvarterskrog in Stockholm. Tender arctic char rests on a bed of baby new potatoes and fresh greens, ringed by a velvety Sandefjord butter sauce, vibrant herb oil, and pops of trout roe.
Ingredients
Main Component
300g (10.5 oz) Arctic char fillets, skin-on
300g (10.5 oz) Small new potatoes, scrubbed
6 Green asparagus spears, woody ends snapped
15g (1 tbsp) Unsalted butter
2g (1/2 tsp) Kosher salt
Sauce/Dressing
100ml (3.5 fl oz) Heavy cream
100ml (3.5 fl oz) Crème fraîche
100g (3.5 oz) Unsalted butter, chilled and cubed
15ml (1 tbsp) Fresh lemon juice
30ml (2 tbsp) Chive or herb oil
Garnish
40g (2 tbsp) Trout roe
4 Fresh dill sprigs
Instructions
Boil 300g (10.5 oz) new potatoes in salted water for 15 minutes until tender; drain and toss with 15g (1 tbsp) butter.
Season 300g (10.5 oz) arctic char fillets with salt; bake at 150°C (300°F) for 10–12 minutes until just translucent.
Blanch 6 asparagus spears in boiling water for 3 minutes until tender-crisp, then shock in ice water and drain.
Simmer 100ml (3.5 fl oz) heavy cream and 100ml (3.5 fl oz) crème fraîche in a saucepan for 3 minutes.
Whisk in 100g (3.5 oz) cubed cold butter one piece at a time over low heat until a velvety sauce forms.
Stir 15ml (1 tbsp) lemon juice into the butter sauce; remove from heat and keep warm.
Arrange the warm new potatoes and blanched asparagus in the center of two wide, shallow bowls.
Place the baked arctic char fillets gently on top of the potato and asparagus bed.
Pour the warm butter sauce generously in a wide ring completely surrounding the fish and potatoes.
Drizzle 30ml (2 tbsp) herb oil into the sauce ring, then dot with 40g (2 tbsp) trout roe.
Garnish the plate with fresh dill sprigs across the fish and sauce.
