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  • Arctic Char with Goldeneye Potatoes and lamb stock
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    By Andreas Viestad

    Arctic Char with Goldeneye Potatoes and lamb stock

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    Arctic Char is a farmed trout of fine quality from Northern Norway. Serve it with Goldeneye Potatoes and lamb stocks, and you get a fantastically tasty dinner. By preheating the ovenproof dish, it’s easier to estimate the cooking time.

    Servings: 6

    PREPARATION:

    • 1

      Pre-heat the oven to the highest temperature with a large, ovenproof dish inside. Clean the fish, and cut out the filets. Remove bones, but leave the skin on. Let the fish soak in a marinade of oil, dill seeds, salt, orange zest and crushed garlic while you prepare the Goldeneye Potatoes.

    • 2

      Add the cloves to the lamb stock, and reduce it to about half of its original volume. Cut the potatoes into slices, ½ inch thick. Arrange the potato slices nicely in the pre-heated, ovenproof dish. Sprinkle oregano and pour the lamb stock over the potatoes. Place a stick of good butter on top. Put the dish back in the oven and let it bake at 350°F for 40-45 minutes.

    • 3

      When the potatoes are done, place the fish filets over them so the residual heat from the potatoes and the ovenproof dish bakes the fish. Cover with aluminum foil and, preferably, a kitchen towel or two to prevent the heat from escaping.

    • 4

      Serve with a fresh-tasting red cabbage salad.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express. Bookmark the permalink.
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  • Arctic Char is a farmed trout of fine quality from Northern Norway. Serve it with Goldeneye Potatoes and lamb stocks, and you get a fantastically tasty dinner. By preheating the ovenproof dish, it’s easier to estimate the cooking time.

    Servings: 6

    PREPARATION:

    • 1

      Pre-heat the oven to the highest temperature with a large, ovenproof dish inside. Clean the fish, and cut out the filets. Remove bones, but leave the skin on. Let the fish soak in a marinade of oil, dill seeds, salt, orange zest and crushed garlic while you prepare the Goldeneye Potatoes.

    • 2

      Add the cloves to the lamb stock, and reduce it to about half of its original volume. Cut the potatoes into slices, ½ inch thick. Arrange the potato slices nicely in the pre-heated, ovenproof dish. Sprinkle oregano and pour the lamb stock over the potatoes. Place a stick of good butter on top. Put the dish back in the oven and let it bake at 350°F for 40-45 minutes.

    • 3

      When the potatoes are done, place the fish filets over them so the residual heat from the potatoes and the ovenproof dish bakes the fish. Cover with aluminum foil and, preferably, a kitchen towel or two to prevent the heat from escaping.

    • 4

      Serve with a fresh-tasting red cabbage salad.

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