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I have never had an interest in fishing, despite living close to the water for most of my life. But I was always the first in line to meet the local fisherman on Friday mornings to select my favorite kinds of fish. The fish was later served to me at the family dining table. I think it was there my interest in cooking fish perfectly was born.
1 teaspoon salt
4 char fillets
1 tablespoon Gefen Olive Oil
2 shallots
400–500 grams (14 ounces to 1 pound 2 ounces) Savoy cabbage
100 grams (3 and 1/2 ounces) butter
2 tablespoons trout roe
a handful dill
salt
1 shallot
1 clove garlic
1/2 fennel
2 tablespoons butter, divided
300 milliliters (10 fluid ounces) Baron Herzog Sauvignon Blanc or other white wine
300 milliliters (10 fluid ounces) fish stock
100 milliliters (3 and 1/2 fluid ounces) milk
300 milliliters (10 fluid ounces) cream
Salt and rub the char fillets with the olive oil. Place them on a baking sheet with the skin side up.
Cook in the oven until the inner temperature reaches 44 degrees Celsius (110 degrees Fahrenheit).
Pull off the skin before serving.
Peel and slice the shallots thinly.
Cut the Savoy cabbage into strips, approx. four centimeters (one and 1/2 inch) wide.
Fry the shallots and cabbage until soft without taking on color. Add salt to taste.
Top the char with the onion and cabbage mixture, trout roe and plucked dill. Top with a generous amount of sauce.
Peel and slice the shallot, garlic and fennel.
Melt one tablespoon butter in a saucepan and fry the vegetables for three minutes, without taking on color.
Add the wine, bring to the boil and reduce until half of the liquid remains.
Add the stock and reduce until 200 milliliters (seven fluid ounces) remains.
Pour in the milk and cream and reduce further for four to six minutes. Strain the sauce and pour back into the saucepan.
Mix in one tablespoon butter when serving.
Excerpted with permission from Snow Food by Lindor Wink, published by Hardie Grant, November 2022, RRP $29.99 Hardcover. Photography by Patrik Engström. Purchase on Amazon.
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