Arctic char fillet with potato crust, asparagus ragout, brown butter hollandaise, and pickled radishes

(Filet d'omble chevalier en croûte de pommes de terre, ragoût d'asperges, hollandaise au beurre noisette, radis marinés)

Char Fillet with Potato Crust Asparagus Ragout | Brown Butter Hollandaise | Pickled Radishes Ingredients Char & Potato Crust

• 4 char fillets, approx. 120 g each
• 300 g potatoes, peeled
• Oil for frying
• 2 tbsp butter
• 1 tsp salt
• Freshly ground black pepper

Asparagus Ragout

• 500 g green asparagus
• 1 shallot, finely diced
• 20 g butter
• 100 ml vegetable stock
• 100 ml cream
• 1 tbsp chives, finely chopped
• Salt and pepper

Brown Butter Hollandaise

• 150 g butter
• 3 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp water
• Salt

Pickled Radishes

• 150 g radishes
• 100 ml white wine vinegar
• 100 ml water
• 50 g sugar
• 1 tsp salt

Mise en Place Pickled Radishes

1. Bring vinegar, water, sugar and salt to a boil.
2. Thinly slice the radishes using a mandoline.
3. Pour the hot pickling liquid over the radishes.
4. Leave to pickle for at least 30 minutes.

Asparagus

1. Wash the asparagus.
2. Trim the woody ends.
3. Cut into bite-sized pieces.

Potato Crust

1. Coarsely grate the potatoes.
2. Squeeze out excess moisture using a kitchen towel.
3. Season with salt and pepper.

Preparation Asparagus Ragout

1. Melt the butter and sweat the shallots until translucent.
2. Add the asparagus and cook briefly.
3. Pour in the vegetable stock and cream.
4. Simmer for 8-10 minutes until tender but still slightly firm.
5. Season with salt and pepper.
6. Fold in the chopped chives.

Brown Butter Hollandaise

1. Cook the butter until golden brown and nutty.
2. Allow to cool slightly.
3. Whisk egg yolks, vinegar, lemon juice and water over a bain-marie until light and foamy.
4. Slowly emulsify with the brown butter.
5. Season with salt and lemon juice.
6. Keep warm.

Char

1. Pat the fillets dry and season lightly.
2. Press the grated potatoes firmly onto the flesh side.
3. Heat the oil in a frying pan.
4. Fry the fillets potato-side down until golden brown and crispy.
5. Carefully turn the fillets and add the butter.
6. Continue cooking until the fish is just done and still slightly translucent in the center.

Plating

1. Spoon the asparagus ragout into the center of a warm plate.
2. Place the char fillet on top, potato crust facing upwards.
3. Nap with the brown butter Hollandaise.
4. Garnish with the pickled radishes.

Serve immediately.