{"id":27166,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/smoked-arctic-char-with-butter-baked-potatoes-trout-roe-and-pickled-mustard-seeds\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"smoked-arctic-char-with-butter-baked-potatoes-trout-roe-and-pickled-mustard-seeds","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/smoked-arctic-char-with-butter-baked-potatoes-trout-roe-and-pickled-mustard-seeds\/","title":{"rendered":"Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds"},"content":{"rendered":"<p>Serves 10 as part of a larger menu or 4-6 more generous portions<\/p>\n<p><strong>Cr\u00e9me of smoked arctic char <\/strong><\/p>\n<ul>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fillet of Arctic Char<\/li>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Crown dill oil<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dijon mustard<\/li>\n<li>1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n<\/ul>\n<p>Smoke the char with a smoke gun 5-6 times, allowing the smoke to absorb between times. \u00a0Bake the Char at 180\u00b0C for 20 min. Allow to cool. Mix the char with Crown dill oil. Mix the egg yolks with champagne vinegar and Dijon, blitz with a mixer wand whilst adding the char\/oil in a thin stream.<\/p>\n<p><strong>Crown dill oil<\/strong><\/p>\n<ul>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Crown dill<\/li>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<\/ul>\n<p>Place the dill crowns in a vacuum bag with cooking oil and seal. Bake at 73\u00b0 for 12 hours minimum.<\/p>\n<p><strong>Butter baked potato<\/strong><\/p>\n<ul>\n<li>15 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond potatoes<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill seeds<\/li>\n<li>2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Brown the butter to 125\u00b0C. Add the dill seeds and the salt in the hot butter and stir, dissolving the salt. Cool in an ice bath.<\/p>\n<p>Place the almond potatoes and dill sprigs in a vacuum bag with the browned butter. Seal and bake at 100\u00b0C for 45 minutes.<\/p>\n<p><strong>Pickled mustard seeds <\/strong><\/p>\n<ul>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mustard seeds<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mustard powder<\/li>\n<li>200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt pickling liquid<\/li>\n<\/ul>\n<p>(50 ml sprit vinegar,100 ml sugar, 100 ml water, 2 tbsp salt)<\/p>\n<p>Bring the pickling liquid to a boil with mustard powder and seeds, cook for 2 mins. \u00a0Allow to infuse at room temperature, strain just prior to serving.<\/p>\n<p><strong>Cream cheese<\/strong><\/p>\n<ul>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sour cream<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<li>3 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Pour the sour cream into a saucepan, add the salt and squeeze lemon juice into the sour cream. Cook for 2 mins. Pour the sour cream into a coffee filter (with a bowl underneath) \u2013 allow to drain in the fridge.<\/p>\n<p><strong>Deep fried baking potatoes and shallots<\/strong><\/p>\n<ul>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking potato<\/li>\n<li>2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallots<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Maizena (corn starch)<\/li>\n<\/ul>\n<p>Spiralise the baking potato into a bowl with ice cold water. Drain and deep fry until golden. Season with salt. Shave the shallots on a mandolin and sprinkle with corn starch. \u00a0Shake excess starch off the onions and deep fry until golden. Season with salt.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/li>\n<li>200 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Trout roe<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill powder<\/li>\n<\/ul>\n<p>Mix dill and horse radish with the cooking oil for about 3 mins. Strain the oil and allow to infuse at room temperature. Pick the herbs.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25582,"template":"","recipe_category":[],"course":[227,221,233],"season":[],"class_list":["post-27166","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-starter","course-wintermenu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/smoked-arctic-char-with-butter-baked-potatoes-trout-roe-and-pickled-mustard-seeds\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds - 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