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Arctic char, artichoke, cockles, garumg

by Konstantin Filippou
Restaurant Konstantin Filippou, Austria
 

In my early years, my mom would make me what she called ‘Risi-Pisi’, or rice with peas – an absolute childhood memory. Thus, rice is an ingredient I always have at home – in many variations

Arctic char, artichoke, cockles, garumg

  • STARTER
    4 PERS.
  • timing
    1H40
  • preparation time
    1H30
  • Cooking time
    10MIN

INGREDIENTS

480g arctic char
360g cockles
8 artichokes
200ml rice vinegar
100ml Noilly Prat (vermouth)
10g thyme
100g wild rice

GARUM MARINADE
40ml olive oil
Juice of 3 lemons,
20ml Garum sauce (can be bought pre-made)

TO PICKLE
200g salt
200g sugar
10g fennel
10g pimento
10g dill
Skin of 2 lemons
Oil, for frying
 

METHOD

1 — PREPARING THE FISH
Remove the skin from the char with a sharp fish fillet knife and debone with tweezers.

2 — PICKLING
Mix the salt, sugar, fennel, pimento, dill, lemon peel. Place the fish in a bowl and cover with the pickling mixture for 35 minutes.

3 — PUFFED RICE
Heat the frying oil to 180°C (356°F). Once the oil is hot, add the wild rice and puff it up.

4 — ARTICHOKE
Use a small knife to cut off the artichoke leaves from the outside. Then cut the artichoke into thin slices (about 2mm). Blanch in a mix of boiling water and rice vinegar. Remove the artichoke and take a slice, roll it and cut each piece to 1 cm.

5 — COCKLES
Steam the cockles in a pot with Noilly Prat and thyme.

6 — CUTTING THE FISH
By now the char should be pickled, cut the fish into 1cm-long pieces.

7 — GARUM MARINADE
Mix olive oil, lemon juice and Garum sauce.

SERVING INSTRUCTIONS
Use an appetiser plate and arrange alternately one piece of cockle and an artichoke roll. On the other side, arrange the marinated arctic char and drizzle with the Garum marinade. To finish, sprinkle the puffed wild rice over the arctic char.
 

This dish is a great start, as it opens the taste buds with the iodine from the fish, the light bitter notes from the rice, the freshness and acidity of the marinade – a fantastic preparation to go with Krug Grande Cuvée 170ème Édition.
Krug Grande Cuvée
Krug Grande Cuvée
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