Step 1/5
- 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
- 300 g red beets
- 1 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
- 2 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
- 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!
in Berlin