Ingredients
-
3 tablespoons Butter
-
2 Shallots
-
1lb 2 oz–1 lb 5 oz (500–600 g) Arctic Char
-
3½ fl oz (100 ml) White Wine
-
3½ fl oz (100 ml) dry Vermouth
-
¾ cup heavy Cream
-
1 teaspoon Spicy Mustard
-
1 bunch Dill
-
freshly ground Salt
-
For the Swiss Chard
-
1 lb 2 oz (500 g) Swiss Chard
-
2 cloves Garlic
-
3 tablespoons Olive Oil
-
1 pinch freshly grated Nutmeg
-
Salt
Directions
Steps
|
1
Done
|
Preheat the oven to 250°F (120°C). Melt 1 tablespoon butter in a large, oven-safe frying pan (the fillets should be able to fit next to each other) and sweat the shallots for 2 minutes. Season the fish with salt and pepper and place skin-side up in the frying pan. Dab 2 tablespoons butter on top of the fillets. Add white wine and vermouth then bring to a boil. Place on the middle oven rack and bake for 20 minutes. |
|
2
Done
|
For the Swiss chard, cut off the rough stem ends. Lightly crush the unpeeled garlic. Heat the olive oil in a large frying pan and sauté the Swiss chard and 1 clove garlic in 2 batches over high heat for 3 minutes. Season with salt and nutmeg and keep warm. |
|
3
Done
|
Turn off the oven and remove the fish from the oven. Place the fillets on a serving dish and place back in the oven to keep warm (keep the door open). Reduce the cooking liquid in the pan by two-thirds over high heat. Stir in the cream and cook until the sauce is creamy. |
|
4
Done
|
In the meantime, remove the skin from the fish fillets with a fork. Take the sauce off the heat, then stir in the mustard and chopped dill. Season to taste. Serve the fillets with the sautéed Swiss chard and sauce. Goes well with a side of potatoes or simple white bread. |
