German cuisine · Fish & Seafood

Char in Herb Butter

Arctic char fillets fried crisp on the skin and drizzled with foaming parsley-lemon butter.

Ingredients · for 4 servings

• 4 char fillets with skin (approx. 150 g each)
• 100 g butter
• 1 bunch flat-leaf parsley
• 1/2 bunch chives
• 1 organic lemon
• 2 tbsp flour
• 2 tbsp clarified butter
• Salt, pepper

Instructions

1. Pat the char fillets dry, score the skin three times on the diagonal with a sharp knife and let the fillets sit at room temperature for 15 min.
2. Finely chop the parsley and chives, wash the lemon hot, finely grate the zest and squeeze the juice.
3. Season the fillets with salt and pepper and press the skin side thinly into flour, tapping off the excess.
4. Heat the clarified butter until very hot in a large pan and place the fillets skin-side down, leave undisturbed for 3–4 min., pressing lightly with a spatula, until the skin is glassy-crisp.
5. Turn the fillets, reduce the heat, add the butter and baste the fish with the foaming butter for 1–2 min. more, until just cooked through.
6. Stir the herbs, lemon zest and juice into the butter, season to taste and serve the fillets immediately drizzled with the herb butter.