Pan-seared Arctic char with Morel Sauce

This dish is a favorite at home. Serve with almond potatoes or other potatoes and a lemon wedge.

A tip is to start by making the morel sauce since the dried morels need to soak for 2 hours.

Ingredients

Pan-seared Arctic Char:

  • 700 g Arctic char fillet with skin
  • Flake salt
  • Olive oil
  • Pepper

Morel Sauce:

  • 2 dl dried morel mushrooms
  • 4 shallots
  • 4 tbsp butter (for sautéing)
  • 2 dl dry white wine
  • 5 dl heavy cream
  • Salt
  • Pepper
  • Optional: a splash of lemon juice

For Serving:

  • Almond potatoes (or any other type of potatoes)
  • Lemon wedges

Instructions

Pan-seared Arctic Char:

  1. Rinse and pat dry the Arctic char fillets.
  2. Heat a pan over medium heat and generously sprinkle flake salt into the pan.
  3. Rub a little olive oil on the skin side of the fillets, place them in the pan with the skin side down, and pepper.
  4. Let them cook undisturbed in the pan until they are fully cooked.
  5. If the fillets are very thick, they can be finished in the oven at 150 degrees Celsius for a few minutes.
  6. Serve the fillets with morel sauce, freshly boiled potatoes, and lemon wedges.

Morel Sauce:

  1. Soak the morel mushrooms for 2 hours, then rinse and let them drain.
  2. Finely chop the onion and sauté it with the morels in butter until the mushroom liquid evaporates.
  3. Add the wine and let it boil. Simmer for a few minutes, then add the cream.
  4. Simmer on low heat to reduce the sauce to the desired consistency, around 15–20 minutes.
  5. Season with salt and pepper and possibly add a splash of wine or a little lemon juice to taste.
View all