Arctic Char
Celery / Mustard / Apple / Dill
4 Servings
The first recipe of From the MAISON Ë Kitchen brings you a dish made to share and savor. Chef Markus’ Arctic Char with celery, mustard, apple and dill is light, vibrant, and full of festive character. Explore the steps and bring a touch of MAISON Ë to your own table.
From the Maison Ë Kitchen—Arctic Char
Bring water, sugar, and salt to a boil. Add the spices and allow the brine to cool. (The brine can also be prepared the day before.)
Remove the pin bones from the char and place it in the brine for about 5 hours. Afterward, remove the skin, portion the fillet, and keep chilled. Before serving, lightly torch the surface with a blowtorch.
arctic Char
- 1 fillet of arctic char, approx. 400 g
- 80 g salt
- 20 g sugar
- 2 stalks lemongrass
- A splash of soy sauce
- 2 bay leaves
- 1 clove of garlic, finely sliced
- 5 g peppercorns
- 5 g juniper berries
Celery
Cream
- 1 whole celeriac
- ½ L vegetable stock
- ¼ L cream
- Salt
- Pepper
Peel the celeriac, cut into cubes, and cook until soft in the vegetable stock. Add the cream. Simmer until the mixture is reduced by half. Blend until very smooth. Season with salt and pepper.
Pickled
Celery
- 1 whole celeriac
- ¼ L white wine vinegar
- ¼ L water
- 100 g honey
- 2 bay leaves
- 20 g salt
- 5 g mustard seeds
Peel the celeriac and slice it into very thin slices (approx. 2 mm) using a slicer or mandoline.
Bring vinegar, water, honey, and the spices to a boil to make a pickling liquid. Pour the hot liquid over the celery slices.
The longer the celery sits in the pickling liquid, the more intense the flavor becomes.
Mustard
Mayonnaise
- 3 tbsp yellow mustard
- 2 egg yolks
- ¼ L sunflower oil
- A dash of white balsamic vinegar
- Juice of half a lemon
- Salt and pepper
Blend mustard, egg yolks, vinegar, and lemon juice using an immersion blender. Slowly drizzle in the sunflower oil while mixing until a smooth, homogeneous mayonnaise forms.
Season with salt and pepper.
Pickled
Apple
- 2 small apples
- ¼ L apple juice
- ⅛ L vinegar
- 100 g sugar
Peel the apples, remove the core, and cut them into four equal wedges. Bring apple juice, vinegar, and sugar to a boil. Pour the hot liquid over the apple wedges.
Stored in a preserving jar, these apples can easily be prepared a week in advance.
Dill
Oil
- 100 g dill
- ⅛ L sunflower oil
Blanch the dill and blend it with the oil for 5 minutes. Heat the dill oil again on the stove and bring to a boil. Strain the hot oil through a fine cloth.