Fried Arctic char with pressed potatoes and lemon- and basil sauce

Prepare a tasty dinner with fried Arctic char served with pressed potatoes and lemon and basil sauce - it's a wonderful combination of sweet and sour flavors that unites classic Swedish flavors with new ones. The wonderfully tasty fried char is served together with softly pressed, fluffy potatoes and a fresh, aromatic sauce made from lemon and basil. A dish that is not only enjoyable for the palate but also a beautiful feature on the dinner table.

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You will need

4 Arctic char fillets, each about 5.3 oz

1 tbsp canola oil

2 tbsp butter

Salt

2.2 lbs of firm potatoes, peeled

1 tbsp butter

½ tbsp salt for cooking water

White pepper

Lemon- and basil sauce

1/3 cup homemade or Hellman’s mayonnaise

¼-½ tsp sambal oelek or fresh red chili, finely chopped

2 garlic cloves peeled and finely chopped or grated on the coarse side of the grater.

1 ½ bunch of fresh basil

A handful of fresh spinach (for the color)

2 ½ tsp honey

Sea salt

Freshly ground black pepper

0.8 cup crème fraiche

Zest of one lemon, finely grated

2 ½ tsp lemon juice

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How to make it

Start by making the lemon and basil sauce

1. Put basil, spinach, garlic, mayonnaise, and honey in a blender or food processor. Blend until the mixture is finely divided and scrape the sides with a spatula occasionally.

1/3 cup homemade or Hellman’s mayonnaise

¼-½ tsp sambal oelek or fresh red chili, finely chopped

2 garlic cloves peeled and finely chopped or grated on the coarse side of the grater.

1 ½ bunch of fresh basil

A handful of fresh spinach (for the color)

1 tsp honey

2. Add crème fraiche and run the blender again until everything is mixed.

0.8 cup crème fraiche

3. Add finely grated lemon zest to a saucepan and pour in ½ - 1 dl of water. Bring to a boil and let it boil for 30 seconds. Strain off the water and add the lemon zest and lemon juice to the basil sauce.

Zest of one lemon, finely grated

2 ½ tsp lemon juice

4. Season with salt and pepper and put the sauce to the side.

Sea salt

Freshly ground black pepper

5. Place the peeled potatoes in a saucepan and fill with water so that it covers the potatoes. Add salt and 1 tbsp of butter. Bring to a boil and let the potatoes cook for 15–20 minutes on medium heat with a lid slightly ajar until they are soft but not overcooked. Drain the water and place a paper towel in the pot and put the lid on so that the potatoes can steam off.

2.2 lbs of firm potatoes, peeled

1 tbsp butter

½ tbsp salt for cooking water

6. While the potatoes are cooking, prepare the fish. Rinse and dry it thoroughly. Divide each fillet into three pieces and sprinkle salt on the skin side only. Let the fish stand for about 5 – 10 minutes with the salt on.

4 Arctic char fillets, each about 5.3 oz

Salt

7. Heat up a frying pan and add Canola oil. Fry the fish on medium heat for about 4 minutes with the skin side down. Initially press down the fish with a spatula for 15–20 seconds.

4 Arctic char fillets, each about 5.3 oz

1 tbsp canola oil

8. Add butter and fry for another 3 minutes on medium heat, still with the skin side down. Baste with a little butter. When the fish is cooked through, remove it from the heat.

2 tbsp butter

9. Put the potatoes in a potato press and press them. Taste with extra salt and a little white pepper without stirring.

Salt

White pepper

10. For serving: Spread the sauce on individual plates and place the fish on top of the sauce with the skin side up. This way, the sauce will provide flavor to the fish. Serve with pressed potatoes and a vegetable, for example, garlic-fried asparagus.

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Tip 1: By boiling the potatoes with a dollop of butter in the water, the taste is significantly enhanced.

Tip 2: Save the potato skins and put them in cold water in the fridge until they are really cold. Strain off the water and dry the peels with a paper towel. Fry them in oil in batches until they become crispy. Drain them on paper towels. Sprinkle with flake salt or even better truffle salt immediately. When all the skins are deep-fried, you can sprinkle the chips with a little truffle oil and some grated parmesan cheese and mix around.