MARINATED ARCTIC CHAR WITH WHITEFISH ROE
With its beautiful pink-dotted skin and rose-colored flesh, it is easy to see how arctic char is related to both salmon and trout. Arctic char thrives in the ice cold waters off the north of Sweden, although it is also farm-raised and readily available at most well-stocked fish markets.
MARINATED ARCTIC CHAR WITH WHITEFISH ROE
Ingredients
- ¼ cup sugar
- ⅛ cup salt
- 1 tablespoon coarsely ground white pepper
- 4 arctic char fillets (6 ounces each), skin on
- ½ cup fresh dill, chopped
Whitefish Roe Sauce:
- 1 cup creme fraiche (or sour cream)
- 8 ounces whitefish roe (American gold, lojrom)
- 2 tablespoons fresh dill, chopped
- Juice of 1 lemon (3 tablespoons)
- Salt and pepper (optional)
- Sunflower sprouts (optional)
Instructions
- In a small bowl, combine sugar, salt, and white pepper.
- Rub a small amount on both sides of char fillets. Sprinkle with dill and marinate overnight in the refrigerator.
- Rinse fillets under cold running water and pat dry with paper towels.
- In a large, nonstick skillet, sear the fillets, skin side down first, until crispy, about 3-4 minutes.
- Carefully, without breaking skin of fish, use a rubber spatula to turn the fillets over and cook opposite side until just cooked through, about 3 minutes more. Do not overcook as fish easily becomes dry. Transfer to a serving platter.
To make the sauce:
- Combine creme fraiche, roe, dill and lemon juice. Season lightly with salt and pepper if desired.
- Serve fish on a bed of sunflower sprouts (optional).
Notes
NOTE: the sauce ingredients can also be spread onto buttered toast. Very traditional, very Swedish.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.