Icelandic Arctic Char with Rye Gremolata
A sophisticated blend of Nordic flavors that pairs the delicate, buttery texture of Arctic Char with the earthy sweetness of roasted beets. The star of the show is the crunchy rye bread gremolata, offering an unexpected and savory contrast that makes this a truly memorable week 39 dinner.
Ingredients
- Arctic Char fillets4 pcs
- Large Beets3 pcs
- Dark Rye Bread2 slices
- Fresh Parsley0.5 bunch
- Garlic cloves2 pcs
- Butter50 g
- Lemon1 pcs
- Capers1 tbsp
- Baby Spinach100 g
- Olive oil2 tbsp
- Salt and Pepper to taste
Instructions
Preheat oven to 200C. Peel and dice the beets into 1cm cubes. Toss with olive oil and salt, then roast on a baking tray for 20-25 minutes until tender and slightly caramelized.
Pulse the rye bread slices in a food processor until they form coarse crumbs. Heat 20g of butter in a pan, add the crumbs and minced garlic, and fry until crispy. Stir in finely chopped parsley and lemon zest.
In a separate pan, quickly sauté the baby spinach with a tiny bit of butter and a squeeze of lemon juice until just wilted. Season lightly with salt.
Pat the Arctic Char dry and season with salt and pepper. Heat the remaining butter in a non-stick pan over medium-high heat. Place fish skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for 1 more minute.
Divide the spinach and roasted beets among four plates. Place a fish fillet on top of each, then generously sprinkle with the crunchy rye gremolata and a few capers for an acidic pop.
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