Grilled Char Fillets
Grilled Char Fillets - Freshwater fish prepared in the Nordic way
Healthy, because
Even smarter
Nutritional values
Char is somewhat higher in calories than other lean fish species. At the same time, its composition with 70 percent polyunsaturated fatty acids makes it particularly smart. Capers contain many antioxidants. They act as a protective shield against free radicals, thus slowing down the aging of the skin and can also alleviate the symptoms of inflammatory diseases.
The grilled char filet can also be served with other vegetables. For example, tomatoes or radishes also fit perfectly to the recipe.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 27.2 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 554 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 Tbsp Caper
- ½ bunch parsley
- ¼ oz Anchovy
- 4 ozs soft butter
- 1 organic lemon (shell)
- salt
- peppers
- 8 Arctic Chars (3-4 oz each, ready to cook, with skin)
- 12 ozs Cucumber
- 3 ozs caperberry
Kitchen utensils
Preparation steps
For the butter, drain the capers. Wash parsley, shake dry and chop finely. Also finely chop anchovies and capers and mix with parsley. Beat butter until fluffy and mix in caper mixture with lemon zest. Place butter on 1 piece of parchment paper, wrap into a roll and chill for about 30 minutes.
Meanwhile, rinse char fillets and pat dry. Peel cucumber in strips with a peeler, cut into slices and blanch in boiling salted water for 3-4 minutes. Drain, rinse in cold water and drain.
Spread out 4 pieces of parchment paper and place 2 fish fillets on each in the center. Spread the cucumbers on top, slice half of the butter and put it on top. Wrap the ingredients into parcels with the help of the paper and fix them with metal skewers.
Cook packets on a hot grill over indirect heat for 8-10 minutes. Then remove from the grill and unwrap at the table. Slice remaining butter and serve in small bowls with grilled char filet. Garnish everything with caper apples and serve.
