Marinated Char
Marinated Char - This noble fish dish requires little work, but makes a big impression
Healthy, because
Even smarter
Nutritional values
Who says it always has to be salmon? Although the fine char comes from sweet waters, it goes just as well with a hearty pickling and provides a particularly high magnesium content. A clear plus for good nerve and muscle function!
If you don't get char, you can easily take salmon trout or trout fillets. The main thing is that the skin is still on.
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Arctic Chars (with skin, each about 175 grams)
- 1 lemon
- 6 Juniper berries
- 1 tsp black peppercorns
- 1 oz coarse Sea salt
- 2 Tbsps sugar (about 40 grams)
- 1 Tbsp Mustard seed
- 1 bunch Dill
- 1 Tbsp honey
- 4 Tbsps Canola oil
- 4 Tbsps medium-hot Mustard
- salt
- peppers
Kitchen utensils
Preparation steps
Use tweezers to remove the bones from the char fillets. Rinse the fish and pat dry. Place skin-side down in a baking dish.
Rinse the lemon in hot water, wipe dry and finely grate the zest. Set the lemon aside.
Coarsely grind the juniper berries, peppercorns, sea salt, sugar and mustard seeds in a mini chopper, then mix in the lemon zest.
Distribute the spice mixture evenly over the fillets. Cover with plastic wrap and marinate in the refrigerator for about 12 hours.
After 12 hours (or the next day), rinse the dill, shake dry, pluck leaves and finely chop. Squeeze juice from reserved lemon.
Whisk together the honey, lemon juice, oil and mustard in a bowl. Stir in dill and season with salt and pepper. Remove the fish from the marinade, rinse and pat dry well.
Put fillets skin side down on a work surface. With a sharp knife, cut diagonally into thin slices from the skin. Serve with the sauce.
