Arctic char, artichoke, cockles, garumg
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STARTER4 PERS.
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timing1H40
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preparation time1H30
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Cooking time10MIN
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
RECIPE DEVELOPMENT
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.
