Arctic char with creamy horseradish sauce

Preparation – 45 minutes

Rinse and roughly chop the leek. Peel the onion and also chop it roughly. Heat a medium-sized pan on medium heat and sauté the onion for a few minutes, without adding any oil or butter.

Add the chopped leek and pour in the white wine after about 2 minutes. Add the bay leaves, peppercorns, dill and fish stock and bring to a boil.

Let it simmer on low heat for about half an hour. For even more flavor you can refrigerate it overnight.  

Finishing the arctic char with creamy horseradish sauce – 10 minutes

Sieve the liquid to discard the veggies and bring back to a boil. You can choose to let it reduce until it's thicker, or use cornstarch as a thickening agent.

Add the cream and season with grated horseradish and salt. We seasoned the arctic char with only pepper and salt and seared it in a hot skillet for a few minutes on each side.

Serve the arctic char with the creamy horseradish sauce and enjoy!