Arctic Char with Herb and White Wine Sauce
Ingredients
- Ingredients
- 8 Cherry liqueur (ready to cook)
- salt
- freshly ground peppers
- 4 sprigs Lemon thyme
- 4 sprigs Dill
- butter (for the baking dish)
- 3 shallots
- 1 Tbsp vegetable oil
- 250 milliliters dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps freshly chopped Fresh herbs (Thyme, marjoram, chervil, sage)
- fresh, mixed Fresh herbs (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the fish, pat dry and season inside and outside with salt. Place branches of lemon thyme and dill in fish cavity. Place fish in a buttered baking dish.
Peel the shallots, chop finely and sauté in a pan with oil until translucent. Pour in the wine, bring to a brief boil and pour over the fish. Cover the baking dish with buttered foil and roast for 15-20 minutes in the preheated oven.
Strain cooking liquid through a sieve into a clean pot and cook until slightly reduced. Stir in cream and creme fraiche and bring to a boil. Stir in chopped herbs and season with salt and pepper.
Remove the fish from the oven, cut into portions, remove the skin and arrange on plates. Drizzle with the sauce and serve garnished with fresh herb leaves. Serve the rest of the sauce in a bowl alongside the fish.
