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Slow cooked Arctic charr with celeriac puree and fresh mango salsa

This recipe is from:
Sushi Samba


Arctic charr

  • Arctic charr without skin 1 pc.
  • Lime 1 pc.
  • Sugar 90 g
  • Salt 70 g 

Mix sugar and salt together with grated lime bark. Cover the charr with the mixture and leave to marinate for 12 minutes. Rinse the charr and dry thoroughly afterwards. Melt the butter until caramelized. Brush charr with butter and place in oven at 90 ° C for 5 minutes.

Celeriac puree

  • Celeriac 1 pc.
  • Milk 200 ml
  • Butter 50 g
  • 50 g cream cheese
  • Salt and pepper

Peel the celeriac and cut into fine cubes. Place the celeriac in a pot with the milk and butter. Bring slowly to the boil and cook until celeriac is soft. Put everything in a blender along with the cream cheese and mix well, here you can add more milk and / or butter to get the texture smoother. Add salt and pepper to taste.

Mango salsa

  • Mango 1 pc.
  • Cucumber 1 pc.
  • Dill 1/2 bunch
  • Lime 1 pc.

Peel mango and cut into fine cubes. Remove the core of the cucumber and cut the cucumber into fine cubes. Finely chop dill and mix everything together with lime juice.
Place the celeriac puree on a plate, place the charr on it and mango salsa on top.

This recipe is from Sushi samba