Arctic char from laurel smoke
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, smoking plank
Ingredients
• 100 g belly flap from
Arctic char without skin
(alternatively salmon)
• 2 organic limes
• Salt
• Sugar
• Olive oil
• 10 tbsp mayonnaise
• 4 tsp miso paste
• 1 tbsp diced
Granny Smith Apple
• 1 tbsp diced cucumber
• 1 tbsp Granny Smith peel,
cut into strips and
Ice water placed
• Salt
• Sugar
• 8 fresh bay leaves
• 1 cedar plank
• Yarrow for garnish
(optional)
Accessories are available in our shop!
preparation
➊ Finely dice the ice-cold belly flap and season with salt and sugar, after 5-10 minutes add oil and lime zest and chill until ready.
➋ Straighten the top and bottom of the limes and cut them in half, then grill them directly and hot for 2-3 minutes.
Mix the mayonnaise and miso paste and fill into a piping bag.
Season the cucumber and apple with some salt and sugar.
➌ Place the grilled limes on the cedar plank and spread the char tartare on top. Put the bay leaf in the embers and then smoke the limes with the char tartare indirectly for 2 minutes; the temperature in the grill should not be too high.
➍ Garnish the smoked tartare with the apple-cucumber mixture, miso mayonnaise, the apple peel cut into strips and yarrow. Use the remaining miso mayonnaise for the main dish.
Recipe by Nils Jorra
Nils' passion for everything culinary developed when he was faced with the task of providing for himself. So he decided to become a chef instead of studying and then took the direct route into star-rated gastronomy. Over the years he has made a name for himself as a product and recipe developer and as a grill coach and has shared his knowledge in grill cookbooks. More at www.platinglikearockstar.com
Recipe from FIRE&FOOD issue 02/2022
