Based on 24 ratings
"What is special about this starter is that all of the different flavors you associate with Christmas find themselves on the plate in various forms."
Difficulty
Hard 💪
Preparation
120 min
Baking
12 min
Resting
90 min
Ingredients
2Servings
266⅔ g
arctic char
1
bay leaves
1⅔
juniper berries
1
cardamom pods
⅓ tbsp
coriander seeds
⅔
star anise
⅓ stick
cinnamon (divided)
66⅔ g
salt
80 g
brown sugar (divided)
1⅓
oranges (divided)
⅛
vanilla bean
6⅔ g
ginger
⅔
shallots
⅔ tsp
lime olive-oil (divided)
60 ml
orange juice (divided)
100 ml
red beetroot juice
⅓ tbsp
cornstarch
33⅓ ml
water
⅔
lime (divided)
26⅔ g
walnuts
20 g
butter
26⅔ g
flour
6⅔ g
sugar
⅔
lemons
honey to taste
salt to taste
sugar to taste
chervil for garnish
sorrel for garnish
MetricImperial
Utensils
fillet knife, cutting board, frying pan, chef's knife, mortar and pestle, large container, plastic wrap, sieve, 2 saucepans, small bowl, baking sheet, mixing bowl, oven, parchment paper, saucepan
Nutrition per serving
Cal518
Fat23 g
Protein31 g
Carb42 g
Step 1/ 9
- 266⅔ g arctic char
- fillet knife
- cutting board
Fillet and remove bones from the arctic char.
Step 2/ 9
- ⅔ bay leaves
- 1⅔ juniper berries
- 1 cardamom pods
- ⅔ star anise
- ⅛ stick cinnamon
- 66⅔ g salt
- 66⅔ g brown sugar
- ⅓ orange
- ⅛ vanilla bean
- 6⅔ g ginger
- frying pan
- chef's knife
- mortar and pestle
- large container
Slice ginger and split and scrape vanilla bean; peel orange. Lightly toast bay leaves, juniper berries, coriander, cardamom, star anise, and cinnamon in a dry frying pan, then add orange peel and ginger and toss. Transfer to a mortar and lightly crush. Transfer to a large container along with salt, brown sugar, and vanilla seeds and bean. Toss to combine.
Step 3/ 9
- plastic wrap
Coat fish in the spice mixture, cover with plastic wrap, and let marinate for approx. 1 – 1.5 hrs.
Step 4/ 9
- ⅔ shallots
- ⅓ tbsp lime-olive oil
- 6⅔ g brown sugar
- ⅓ bay leaf
- ⅛ stick cinnamon
- 33⅓ ml orange juice
- 100 ml beetroot juice
- ⅓ tbsp cornstarch
- 33⅓ ml water
- ⅓ lime
- salt to taste
- sugar to taste
- sieve
- chef's knife
- 2 saucepans
- cutting board
- small bowl
To make the beetroot reduction, mince shallots. Heat a saucepan over medium heat and add lime-olive oil. Add shallots, and sauté until fragrant. Add brown sugar, bay leaf, and cinnamon and cook until the sugar is caramelized. Deglaze sugar with orange juice and gently simmer for approx. 5 – 10 min. Add beetroot juice and continue to simmer until it is reduced by half, approx. 15 – 20 min. Strain through a sieve into a new saucepan over low heat. Combine cornstarch and water in a small bowl to make a slurry, then add some of it to the beetroot reduction to thicken. Season with salt and sugar to taste, then add the juice of the lime. Set aside.
Step 5/ 9
- 26⅔ g walnuts
- 20 g butter
- 26⅔ g flour
- 6⅔ g sugar
- ⅛ tsp salt
- baking sheet
- mixing bowl
- oven
- parchment paper
Preheat oven to 170°C/350°F. Finely chop walnuts. Combine the butter, flour, sugar, and salt together with walnuts to make a crumble. Spread over a baking sheet lined with parchment paper. Bake for approx. 10 – 12 min. until the crumbles are golden brown and crisp. Set aside to cool.
Step 6/ 9
- 1 oranges
- ⅔ lemons
- ⅓ lime
- chef's knife
- cutting board
- small bowl
For the citrus salad, wash and dry the oranges, lemons, and lime. Peel oranges, lemons, and lime and fillet; set aside. Squeeze juice from the remaining piths into a small bowl.
Step 7/ 9
- 6⅔ g brown sugar
- 26⅔ ml orange juice
- ⅓ tbsp lime-olive oil
- honey to taste
- salt to taste
- saucepan
Add brown sugar and lime-olive oil to a saucepan over medium-low heat and caramelize. Add orange juice and fresh citrus juice to the pan and simmer until the mixture is reduced by half; add some of the slurry to thicken. Remove from heat. Stir in citrus filets and zest, then season with salt and honey to taste.
Step 8/ 9
- water for rinsing
- mixing bowl
Remove fish from marinade and rinse in a water bath.
Step 9/ 9
- chervil for garnish
- sorrel for garnish
- chef's knife
- cutting board
Cut into bite-sized pieces, and arrange 3 per plate, alternating with citrus filets. Top with walnut crumble and garnish with chervil, sorrel, and the red beet reduction.
Enjoy your meal!
How-To Videos
See all
How to chop nuts
How to zest citrus fruits
Tags
- #marinating
- #christmas
- #sweet
- #main
- #german
- #fish
- #dinner party
- #spices
- #wedding
- #savory
- #fruits
- #for four
- #dairy
- #autumn
- #winter
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