John Myers
Ingredients for 2 servings:
- 2 fish fillets (Arctic char), with skin, approx. 170 g each
- 1 small savoy cabbage
- 1 shallot(s), finely diced
- 8 small tomatoes (vine tomatoes)
- 4 sweet potatoes, red
- butter
- cream
- olive oil
- salt and pepper
- Chives, in rolls
- possibly lemon juice
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Rinse the char fillets under cold, running water and remove any slime from the skin. Dry with kitchen paper. Using a sharp knife, remove the thin belly flaps and lightly score the skin several times, if possible without damaging the flesh. Cut the sweet potatoes crosswise into approximately 5-7 mm thick slices and fry in a lightly buttered pan over low to medium heat for about 20 minutes on each side. Only add salt when browned and cooked through. Place the tomatoes in a saucepan, pour over a little olive oil, and simmer in a covered pan over low heat for about 15 minutes. Remove two decorative outer leaves from the savoy cabbage and trim the ribs. Blanch in boiling water for 2-3 minutes, refresh in ice-cold water, and dry on kitchen paper. Finely chop the remaining savoy cabbage. Melt the butter in a deep frying pan, sauté the shallots, then add the chopped cabbage and simmer over low heat with the pan covered for about 10 minutes. Check the cabbage is cooked through; the cabbage should still have some bite. Then pour in the cream, stir it into the cabbage, and simmer with the pan uncovered. Season with salt and pepper. Add a little lemon juice to taste, if desired. Melt the butter in a pan and sear the char fillets skin-side down, then reduce the heat. After about 2-3 minutes, the salmon-colored meat will turn white around the edges and the skin will be lightly browned. Now turn the fillets over and let them cook on the open fire. For pans with a thick base, it is recommended to remove them from the heat. The residual heat is sufficient to finish cooking the fillets. Arrange decoratively on large plates.
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