Lemon Dust Crusted Arctic Char with Fennel Slaw


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.