Arctic char is a member of the salmon and trout family and, if carefully farmed, makes a good alternative to the latter two. Serve with the mushroom hollandaise sauce and crispy potatoes for a knockout dinner party main.
Check out our guide on how to make a classic hollandaise sauce for extra tips and tricks.
Join Extradelicious to unlock Cook Mode
Ingredients
- 600g baby new potatoes, cutinto 2-3cm chunks
- Olive oil for drizzling
- Grated zest and juice 1 lemon
- 600g fillet skinless arctic char, rainbow trout or salmon
- 25g butter, cubed
- Glug white vermouth or dry white wine
For the mushroom hollandaise
- 3 tbsp white wine vinegar
- ½ shallot, finely chopped
- 6 black peppercorns
- 1 bay leaf
- 2 free-range egg yolks
- 110g diced unsalted butter, softened, plus an extra knob for frying the mushrooms
- 75g baby chestnut mushrooms, roughly chopped
- 1 tbsp fresh flatleaf parsley, chopped, plus extra to garnish
- 1 tbsp fresh tarragon, chopped, plus extra to garnish
- Salad or steamed veg to serve
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of cold salted water and bring to the boil. Turn the heat down and simmer for 5-6 minutes until just starting to become tender. Drain well, then put in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 20-25 minutes, tossing twice, until golden and crisp. Grate over the lemon zest and toss well, adding extra sea salt to taste.
- Put the fish in a roasting tin or baking dish lined with non-stick baking paper and dot all over with the 25g butter. Pour a glug of vermouth/wine over the fish, then cover the tin/dish tightly with foil and bake for 18-20 minutes until the fish is just cooked through and feels firm to the touch. Spoon over the cooking juices and set aside to rest.
- For the hollandaise, put the vinegar, shallot, peppercorns and bay leaf in a small heavy-based pan. Reduce to 1 tbsp by bubbling over a high heat, then strain immediately into a heatproof bowl (discard the solids). Set the bowl over a pan of barely simmering water (don’t let the bowl touch the water). Whisk in the egg yolks and a cube of butter, then whisk in the remaining butter, a cube at a time, until incorporated and thickened. Add the lemon juice and season to taste. Keep warm.
- Meanwhile heat an extra knob of butter in a frying pan and fry the mushrooms until golden. Stir into the hollandaise along with the herbs.
- Serve the fish with the hollandaise and the potatoes, plus some seasonal salad leaves or steamed vegetables.
Nutrition
- 640kcals Calories
- 43.6g (22g saturated) Fat
- 34.9g Protein
- 24g (2.6g sugars) Carbs
- 3.1g Fibre
- 0.5g Salt
Leave a comment, question or tip