Filets d'omble chevalier marinés & sauce moutarde à l'aneth - Recette de David Geisser

Combine white wine, olive oil, lemon juice, garlic, salt, and black pepper in a bowl to create the marinade.

Place arctic char fillets in a shallow dish and pour marinade over them, ensuring they are well coated.

Cover the dish with plastic wrap and refrigerate for at least 30 minutes to marinate.

In a separate bowl, whisk together dijon mustard, honey, chopped dill, and minced shallots to make the sauce.

Add water to the sauce to achieve desired consistency and mix well.

Remove the marinated fillets from the refrigerator and pat dry with paper towels.

Preheat a skillet over medium heat and add a drizzle of olive oil.

Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.

Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

Remove the fillets from the skillet and let them rest for a minute.

Serve the fillets drizzled with dill mustard sauce and garnish with capers and fresh parsley.

Spice Level:

Dietary

Allergens