Arctic Char with Pesto and Skyr
By Seattle Mag September 7, 2014
Chef Viktor Orn Andresson, Nordic Chef of the Year in 2014 cooks up char straight from the Arctic. Artic char Ingredients:1 kg Arctic charMethod: Pell the bone and cut…
Chef Viktor Orn Andresson, Nordic Chef of the Year in 2014 cooks up char straight from the Arctic.
Artic char
Ingredients:
1 kg Arctic char
Method: Pell the bone and cut in 100 gr pieces. Dress with oil and season with salt and pepper on an oven tray. Spread the pesto over the top evenly and bake for 5-6 minutes.
1 kg Arctic char
Method: Pell the bone and cut in 100 gr pieces. Dress with oil and season with salt and pepper on an oven tray. Spread the pesto over the top evenly and bake for 5-6 minutes.
Pesto
Ingredients:
300 gr Basil
300 gr Arugula
2 pieces Garlic cloves
100 gr Pine Nuts
100 gr Olive Oil
300 gr Basil
300 gr Arugula
2 pieces Garlic cloves
100 gr Pine Nuts
100 gr Olive Oil
Method: Mix everything together in a food processor. Season with salt and pepper to taste.
Skyr sauce
Ingredients:
200 gr Skyr ( Icelandic milk product similar to greek yogurt, low in fat) – such as Siggi‘s which can be purchased at Whole Foods
200 gr Creme fresh
50 gr Fresh chives and coriander, finely chopped
20 gr Honey or maple syrup
1 Zest from one lemon or lime
Method: mix together in a bowl and season with salt and pepper to taste
200 gr Skyr ( Icelandic milk product similar to greek yogurt, low in fat) – such as Siggi‘s which can be purchased at Whole Foods
200 gr Creme fresh
50 gr Fresh chives and coriander, finely chopped
20 gr Honey or maple syrup
1 Zest from one lemon or lime
Method: mix together in a bowl and season with salt and pepper to taste
Salad
Ingredients:
50 gr Arugula
20 gr Fresh Coriander
40 gr Roasted Pine Nuts or Cashews
1 Orange, cut into wedges
50 gr Arugula
20 gr Fresh Coriander
40 gr Roasted Pine Nuts or Cashews
1 Orange, cut into wedges
Method: Wash the ruccola. Mix all of the ingredients together and dress with olive oil. Season with salt and pepper to taste.
Plating
Make a circle on a plate with the skyr sauce, place the oven baked char in the middle on the sauce, finish with the salad on top.