Fried muksun fillet with warm vegetable salad and bracken
1 serving
10 minutes
Fried muksun fillet with warm vegetable salad and fern is a refined dish of European cuisine that combines the delicate texture of fish with the rich flavor of fresh vegetables and 'White Wine' sauce. Muksun, a native of northern waters, is valued for its sweet, mild taste and richness in nutrients. The light crispy crust formed during frying complements the creaminess of butter. The garnish of fern, spinach, radish, and celery adds lightness and freshness to the dish, while the tomato concasse adds a tangy zest. The warmed wine sauce reveals a complexity of flavors, making the presentation harmonious. This dish is perfect for a festive dinner or special occasion, allowing one to enjoy the balance of natural ingredients and subtle culinary art.
1
Fry the fish fillet skin-side down in a pan for 1 minute until a golden crust forms. Flip to the other side and hold for another 30 seconds.
- Muksun (whitefish) fillet: 180 g
2
Place a small piece of butter on the fish and put it in the oven for 5 minutes. 1.5 minutes before the fish is ready, heat the warm salad in a pan for 1-2 minutes.
- Vegetable oil: 10 ml
- Muksun (whitefish) fillet: 180 g
- White wine sauce: 45 ml
3
Ferns, vegetable oil, radish, celery stalk, concasse tomatoes, and spinach are placed on a warm plate (to keep the garnish warm). On top of the garnish, we place the cooked muksun fillet. We drizzle with pre-heated 'White Wine' sauce. Garnish with cress salad and cloudberries.
- Bracken fern (fiddleheads): 20 g
- Vegetable oil: 10 ml
- Radish: 10 g
- Celery stalk: 15 g
- Tomato concasse: 40 g
- Spinach: 30 g
- White wine sauce: 45 ml
