Recipe courtesy Chef Dirk Noort, Breakwater Restaurant
4 pieces of Arctic Char fillets bone removed
Herb and Lemon Crust
20 grams of dried lemon skins (lemon peel dried in oven add 180 C for 1 hour)
50 grams panko breadcrumbs
30 mL olive oil
½ bunch of parsley
¼ bunch of dill
¼ bunch of chives
Salt and pepper
Mix the herbs and panko in a bowl and put the mixture in a food processor. Turn on the food processor and add slowly the olive oil to the herb mixture until it becomes a thick paste remove form the blender in a bowl and add the salt and the pepper for taste.
Fennel Slaw
1 fennel bulb
10 grams green pepper corns
25 mL cider vinegar
25 mL apple syrup
20 grams of lemon zest
Salt for seasoning
Slice the fennel very thin on a mandolin. Mix the apple syrup, apple cider, lemon zest and peppercorns in a bowl and add the thin sliced fennel, season with salt. Set aside.
Preheat oven at 325°C. Place the fish on a baking sheet covered with a layer of butter and then cook in the oven for four minutes, remove from the oven and cover the fish with the herb crust. Return to the oven and bake for two more minutes. Remove from the oven and plate.