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Oven-roasted char with herby mayonnaise

Based on 2 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“If you can’t get char fillets, you could also use trout fillets. Either way, it is important to not cook the fish fillet for too long, as it can dry out quickly. For an extra juicy dish, buy the fish fillets with the skin-on and leave it on while cooking.”

Difficulty

Easy 👌
15
min.
Preparation
14
min.
Baking
15
min.
Resting

Ingredients

Servings:-2+
arctic char fillets
3 tbsp mayonnaise
5 g parsley
5 g dill
5 g tarragon
50 hazelnuts
2 tbsp capers
300 g red beets
Granny Smith apple
2 tbsp sherry vinegar
5 tbsp sunflower oil
1 tsp sugar
1 tsp lemon zest
1 tsp lemon juice
salt
pepper
oil (for greasing)
Metric
Imperial

Utensils

  • frying pan
  • knife
  • cutting board
  • sieve
  • bowl (large)
  • cooking spoon
  • peeler
  • oven
  • baking dish
  • whisk
  • bowl (small)
  • slotted spoon
  • paper towels

Nutrition per serving

Cal
791
Protein
8 g
Fat
71 g
Carb
36 g
  • Step 1/5

    Lightly toast the hazelnuts in a frying pan over medium-high heat for approx. 5 min. Remove and roughly chop, then set aside. Drain the capers.
    • 50 hazelnuts
    • 2 tbsp capers
    • frying pan
    • knife
    • cutting board
    • sieve

    Lightly toast the hazelnuts in a frying pan over medium-high heat for approx. 5 min. Remove and roughly chop, then set aside. Drain the capers.

  • Step 2/5

    Peel and thinly slice beet. Core and thinly slice apple. Mince herbs. Transfer beet and apple to a bowl and add sherry vinegar, some sunflower oil, a pinch of salt, pepper, sugar, and some lemon zest. Toss and let sit for approx. 15 min.
    • 300 g red beets
    • Granny Smith apple
    • 5 g parsley
    • 5 g dill
    • 5 g tarragon
    • 2 tbsp sherry vinegar
    • 2 tbsp sunflower oil
    • 1 tsp sugar
    • ½ tsp lemon zest
    • salt
    • pepper
    • bowl (large)
    • cooking spoon
    • peeler

    Peel and thinly slice beet. Core and thinly slice apple. Mince herbs. Transfer beet and apple to a bowl and add sherry vinegar, some sunflower oil, a pinch of salt, pepper, sugar, and some lemon zest. Toss and let sit for approx. 15 min.

  • Step 3/5

    Preheat the oven to 120°C/250°F. In a small bowl, mix mayonnaise, minced herbs, remaining lemon zest, lemon juice, and some pepper to taste. Season char fillet with salt and, if skin on, place skin-side down in a lightly oiled baking dish. Spread the herbed mayonnaise on top and roast for approx. 10 min.
    • arctic char fillets
    • 3 tbsp mayonnaise
    • 1 tsp lemon juice
    • pepper
    • salt
    • oil (for greasing)
    • oven
    • baking dish
    • whisk
    • bowl (small)

    Preheat the oven to 120°C/250°F. In a small bowl, mix mayonnaise, minced herbs, remaining lemon zest, lemon juice, and some pepper to taste. Season char fillet with salt and, if skin on, place skin-side down in a lightly oiled baking dish. Spread the herbed mayonnaise on top and roast for approx. 10 min.

  • Step 4/5

    In the meantime, heat some oil in a small pan and fry the capers in it. Once capers are browned and popped open, remove with a slotted spoon and let drain on some paper towels.
    • 3 tbsp sunflower oil
    • slotted spoon
    • paper towels

    In the meantime, heat some oil in a small pan and fry the capers in it. Once capers are browned and popped open, remove with a slotted spoon and let drain on some paper towels.

  • Step 5/5

    Take the fish out of the oven and switch on the grill function. Grill for approx. 4 min., just to brown the mayo mixture. Serve fish arranged on top of the beet salad. Enjoy!

    Take the fish out of the oven and switch on the grill function. Grill for approx. 4 min., just to brown the mayo mixture. Serve fish arranged on top of the beet salad. Enjoy!