A perfect dish to serve guests: It looks advanced but is relatively simple to prepare. And it's also very delicious. The mussel powder gives the Sandefjord sauce a fresh, elegant oceanic note that pairs wonderfully with the lightly baked Arctic char. Serve with boiled potatoes.

 

Serves 4

 

What you'll need:

4 Arctic char fillets, approx. 700 g with skin

Cooking oil (for the baking sheet)

Salt

Sauce

1 dl cream

1 dl crème fraîche

100 g butter, room temperature and cubed

1/2 tsp mussel powder

2 tbsp trout roe

2 tbsp chives, finely chopped

Lemon

Salt

Serving suggestion

Dill

Radish, thinly sliced on a mandoline

Boiled potatoes

Instructions:

Preheat the oven to 150 degrees Celsius. Place the Arctic char fillets on a baking sheet greased with cooking oil. Turn the fillets so they are lightly coated in oil and season the flesh side with salt. Place them skin-side up and bake in the oven for approximately 8-10 minutes. The fish is done when the skin can be easily peeled off.

Bring the cream and mussel powder to a boil in a saucepan, stir in the crème fraîche. Reduce the heat and gradually add the butter while whisking. Make sure it doesn't boil. Season with salt and a little lemon. Fold in the trout roe and finely chopped chives just before serving.

Plate the baked Arctic char and spoon over the sauce. Garnish with dill and radish and serve with boiled potatoes.