Baked Lapland arctic char

Serves: 5

Clean the mussels, chop the onion, and halve the garlic cloves. Sauté the mussels, onion, garlic, and spices in a little oil. Add white wine and bring to a boil with a lid on.

Remove the pot from the heat once the mussels have opened, and let it steep for about 5 minutes.

Strain the broth and reduce it slightly. Remove some of the liquid for the fennel. Add cream and simmer a little longer.

Cure the Arctic char for 10 minutes. Remove and pat dry with a towel.

Place two fillets together and wrap them in oven-safe plastic wrap. Bake in the oven at 60°C until the internal temperature reaches 38°C.

Blanch and peel the tomatoes. Remove the cores.

Cut the fennel into desired sizes and cook it soft in water with lemon, a bit of mussel broth, and salt.

Arrange the fish, fennel, and tomato on the plate. Froth the mussel sauce with an immersion blender and pour over the fish. Garnish with finely chopped chives.