Two-star chef Nils Henkel seduces with a particularly delicious fish dish: fried char with mustard seed vinaigrette and spinach. Char is rich in valuable omega-3 fatty acids and minerals such as phosphorus, iron, B vitamins and vitamin A. If you like fish, you will love this dish.
You need these ingredients
mustard seed vinaigrette
- 200 g sauerkraut juice
- 25 g mustard seeds
- 25 g Dijon mustard
- 50 g diced radishes
- 50 g Granny Smith apple cubes
- 2 tablespoons apple cider vinegar
- 2 tablespoons rapeseed oil
- 2 tablespoons chives, finely chopped
- Salt
- white pepper from the mill
char
- 2 Arctic char fillets á 250 g
- salt and pepper
- 300 g spinach salad
- 2 spring onions
- 20 g butter
Preparation – and this is how it works
mustard seed vinaigrette
- Bring the sauerkraut juice and mustard seeds to the boil and let it simmer until the mustard seeds are soft.
- Then stir in the Dijon mustard, the radish and apple cubes and season with apple cider vinegar, rapeseed oil, chopped chives, salt and pepper.
char
- Cut the char fillets into four portions and remove the bones with tweezers. Wash the spinach salad if necessary. Cut the spring onions into thin slices.
- Season the char fillets with salt and pepper, fry them in a non-stick pan in rapeseed oil on the skin at medium temperature for about a minute until crispy, then turn them briefly and fry for another minute until juicy.
serving
- Sauté the spinach and spring onions in a little butter and arrange on warmed plates.
- Sprinkle the char fillets with a little coarse salt and place them on the spinach. Spoon the vinaigrette around the outside.
For an extra layer of indulgence, consider adding a garnish of toasted nuts or seeds—such as pine nuts or sunflower seeds—for a little extra crunch. You could also elevate the dish with a drizzle of high-quality olive oil or a squeeze of fresh lemon juice right before serving to bring even more brightness and balance to the dish.
To complete this sophisticated meal, serve it with a glass of crisp white wine, such as a Sauvignon Blanc or a lightly oaked Chardonnay. The acidity in the wine will pair wonderfully with the vinaigrette and complement the rich flavors of the char and spinach. Alternatively, a sparkling water with a hint of citrus would be an excellent non-alcoholic pairing.