Lunch

Seared Arctic Char with Kohlrabi Purée and Brown Butter Capers

Name: Seared Arctic Char with Kohlrabi Purée and Brown Butter Capers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 arctic char fillets, 140g each, skin-on, pin bones removed; 350g kohlrabi, peeled and cut into 1-inch cubes (about 2 medium bulbs); 150ml whole milk; 75ml fish or vegetable stock; 30g Gruyère, grated; 30g unsalted butter, divided (20g for purée, 10g for capers); 1 small shallot, thinly sliced; 1 bay leaf; fine sea salt and white pepper; 2 tsp small capers in brine, drained and patted dry; ½ tsp fresh lemon juice; 10g microgreens or peppery salad leaves for garnish; 1 tbsp neutral oil (canola or light olive) for searing

A perfectly seared fillet of arctic char, its skin crackling gold and flesh flaking tender, sits atop a velvety kohlrabi purée enriched with brown butter and Gruyère. A shower of crispy capers, browned butter emulsion, and microgreens adds textural contrast and umami depth. A sophisticated German-autumn turn on elegant fish.

317cal per serving 11gprotein 21gcarbs 23gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this