Home Recipes Arctic char

Arctic char

Arctic char with smoked fish sauce, grilled leek, and buckwheat crumble.

Butter Fish Vegetable

photo1 | Debic

Culinary Team

Debic

Ingredients

For 4 servings

Arctic char

1 fillet

salt

Leek

4 mini-leeks

Stewed onions

6 g red onions

25 g Debic Traditional Butter

salt

50 g sugar

200 ml wine, Mondeuse de Savoie

Buckwheat crumble

150 g whole buckwheat grains slightly blendered

450 g buckwheat flour

salt

300 g Debic Traditional Butter

Endives

1 endive, finely minced

Debic Traditional Butter

Stock

250 g char bones

Debic Traditional Butter

oil

60 g celery stalks

60 g carrots

60 g shallots

80 g white wine

2000 ml water

250 ml Debic Cream Plus Mascarpone

Garnish

pike eggs

fried lichem

Debic products used

Traditional Butter 25KG

Cream Plus Mascarpone 1L

Preparation

Arctic char

Count 1 fillet for 4 people, leave in the salt for 17 minutes, dry gently then set aside.

Leek

Blanch the leeks for 3 minutes in water and grill them with the kitchen blowtorch.

Cut into 3 equal pieces.

Stewed red onions with Mondeuse

Caramelise the red onions in Butter, salt and sugar.

Cover with the Mondeuse and let it cook for 2 hours on low heat.

Buckwheat crumble

Blend the buckwheat seeds a little, add the buckwheat flour, salt and Butter.

Bake at 160°C for ½ hour.

Shape into small crumble sticks.

Set aside for later.

Endives

Cook in a pan with a bit of Butter on a gentle boil until they are soft.

Stock

Smoke the fish bones with hay for 5 minutes.

Roast the fish bones with oil for few minutes.

Add butter and roast them again.

Add the celery stalks, carrots and shallots to create the aromatic garnish.

Brown until it is soft.

Add white wine and water.

Cook for 1 hour and 15 minutes on a gentle boil.

Reduce the stock and add 1/3 of the weight obtained with the Cream Plus Mascarpone.

Assembly

Place 3 pieces of leek on each plate, add the stewed onions, the minced endives, the Arctic char and the buckwheat crumble.

Pour the stock on the front of the plate and decorate with the pike eggs and fried lichen.

Butter Fish Vegetable

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