Serve Seafood for Christmas: Teaterbrasseriet’s Oven-Baked Char from Stockholm

Serve fish this holiday season, inspired by a Swedish restaurant, for a satisfying meal that won’t keep you in the kitchen all day.
By Michelle Tchea

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If you are totally stuffed from eating too much Turkey during Thanksgiving, give your family and guests a equally satisfying meal during the holidays without spending too much time in the kitchen. Fish is a great way to celebrate the holidays, since it’s quick, easy and very delicious. To help jazz up your boring fish recipes in time for Christmas, I’ve asked my favorite restaurant in Sweden, Teaterbrasseriet, to share their recipe for the best char with a gourmet touch to impress friends, family and other relos.

Oven Baked Char
 
Serve fish this holiday season, inspired by a Swedish restaurant, for a satisfying meal that won't keep you in the kitchen all day.
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
  • 4 char fillets
  • 6 large yellow beets
  • 10 pcs. small yellow beets
  • 2 cups. broad beans
  • 10 pcs. Brussels sprouts
  • 2 cups. white wine vinegar
  • 4 pcs. white peppercorns
  • 2 cups. water
  • 1 pc. shallots
  • Dried caraway
  • Bay leaves
  • lemon Thyme
  • 100 g. (3.5 ounces) Chives
  • 1 cup. cream
  • 500 g. (17.6 ounces) Butter
  • 4 bundles of dill
Instructions
For the Char
  1. Trim the fillets, salt and pepper, fry in butter and oil for light pressure with the skin side down. Turn on oven tray and run finished in the oven at 120 degrees for internal temp of 43 degrees
Yellow beet Pureé:
  1. Peel the big yellow beets and cook them in butter ½ ½ water until they are soft through. Strain the butter with the water saving, mix the beets with a bit of butter water to a smooth puree, season with salt. Pepper and lemon juice.
Yellow beet “fizz”:
  1. Peel and boil the small yellow beets (save 3 pieces for the “”fizz” ) in water a little vinegar, cumin, bay leaf, salt and sugar
  2. Cook until they are soft, add the cold water, peel the beets.
  3. Peel the broad beans, fry it with the beets.
  4. Pick Brussels sprouts leaves, they should be included in “fizz”.
  5. Plane 3 pieces. raw beets thinly on a mandolin.
Chives butter cream:
  1. Boil vinegar, water, chopped shallots, bay leaves, white peppercorns and lemon thyme until half the liquid remains. Go in with a cup. cream concoct. Strain and save the liquid.
TO SERVE:
  1. Take a bit of butter go in the water with them cooked beets, braise until they are warm, go in with fava beans, Brussels sprouts leaves and judgment raw beets, finish with finely cut chives, salt and pepper.
For the butter sauce:
  1. Preheat the foundation assemble the butter into small pieces and finish with salt, pepper and finely cut chives.
For the puree:
  1. Heat on and season with an acid (like vinegar), saltiness, sweetness.
  2. Garnish with dill picked.

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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