Fish: Arctic Char with Crab Meat Sauce and Root Puree

As the fish has the shortest cooking time, it is only cooked towards the end. In the list of ingredients, however, the ingredients come first. However, the procedure is as follows:

Peel and dice the onion. Melt the butter in a saucepan and fry the onion and 50 g of the finely chopped crab tails in it. Dust with flour, add salt, pepper and vegetable stock powder and deglaze with water. Simmer gently for about 10 minutes.

Puree the sauce, add the second half of the finely chopped grinders and refine with cream. Keep the sauce warm, but don't let it boil.

Peel the turnip, parsley roots, potatoes and garlic, cut into cubes and cook in unsalted water until soft.

Brown the butter in a small saucepan.

Pour off the soft roots and use a hand blender to make a pulp, add the brown butter and cream, stir well, season with salt and finally fold in the chopped parsley.

Wash off the char fillet, pat dry, season with salt and flour on both sides, cut into two parts and fry in hot clarified butter on the skin side first. Then turn it over, turn off the stove and let the fillet cook slowly. Depending on the strength, takes between 5 - 8 minutes. It should be juicy and slightly glassy on the inside.

Arrange the fish on a preheated plate, pour a little sauce over it and complete with the root puree. Garnish with a little fresh parsley.

Note 9: The puree was of course too much for two people and will be processed at the next opportunity. * Link to spice mixes: Grained vegetable broth reloaded - easy to make yourself