Arctic Char with Cucumber-Dill Sour Cream and Potatoes

Zart gebratener Saibling mit knuspriger Haut, dazu frischer Gurken-Dill-Salat mit Schmand und Salzkartoffeln. Ein leichtes nordisches Gericht, das in unter 40 Minuten auf dem Tisch steht.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Arctic char fillets
• 400 g waxy potatoes
• 0.5 Stück cucumber
• 6 Stück radishes
• 1 Bund dill
• 150 g sour cream
• 1 Stück organic lemon
• 2 EL rapeseed oil
• salt
• pepper

Method

1. Wash the potatoes, boil them in salted water for about 20 minutes, drain, let them steam dry briefly and halve them.
2. Halve the cucumber, scrape out the seeds with a spoon and slice thinly. Trim the radishes and shave them into fine slices.
3. Chop the dill finely. Mix the sour cream with the grated lemon zest, a little juice, salt and pepper. Fold in the cucumber, radishes and half of the dill.
4. Pat the arctic char fillets dry and season with salt and pepper. Heat the oil in a large pan and fry the fillets skin side down for about 3 minutes, until the skin is crispy.
5. Turn the fillets and fry for another 1 to 2 minutes, until the flesh is cooked through. Drizzle with lemon juice.
6. Briefly toss the potatoes in the pan with a little oil. Serve the fish with the potatoes, the cucumber-dill sour cream and the remaining dill.