- 1/2 leek
- 1 onion
- 3 bay leaves
- about 6 peppercorns
- a few sprigs of fresh dill (leftover dill, or use dried dill)
- 200 ml dry white wine
- 1/2 liter fish stock (store-bought or make your own)
- pepper and salt to taste
- 2 tablespoons grated horseradish
- 100 ml cream
- cornstarch as a thickening agent
- 4 arctic char fillets or any other fish fillet for serving
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- small bowl
- large skillet
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!