Pan-Fried Lapland arctic char

Serves: 5

Brown the butter in a saucepan until golden and it smells nutty, like toffee. Strain and let cool.

Sauté the mushrooms over high heat with the garlic cloves, then remove the garlic. Season with salt and pepper.

Boil the haricots verts in heavily salted water, then cool them quickly.

Fry the fish skin-side down in butter, and season with salt and pepper.

Transfer the fish to a baking tray and finish in the oven until the internal temperature reaches about 40°C.

While the fish is in the oven, reheat the mushrooms and haricots verts in a pan and fold in the spinach.

Keep the browned butter warm in a saucepan and pour over the dish when serving.

Garnish with fresh herbs.