This piece of Artic Char has been quickly cooked in a bamboo steamer for a few minutes, and is served on a bed of butter & parsley pan fried chanterelles, and a hollandaise (recipe posted elsewhere in this blog) a bit more lemony than usual to counter balance the buttery aftertaste in the sauce and in the mushrooms. A few siikli potatoes cooked in dill flavored water complete the dish. The wine of choice is a bottle of Chablis Grand Regnard 2021 (Alko webshop).
At the risk of repeating myself, why go to a restaurant and pay way more (if only for the wine), when you have great ingredients such as the chanterelles at hand? As for the kitchen skills, if you put all your heart in what you do, the flaws won't exist anymore, and it'll always taste good!
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