Z jałowcem, dzikimi grzybami i leśnymi aromatami
Lake Char and Everything from Within a 500 Meter Radius
Rated 5.0 stars by 1 users
portions
for 2 people
With juniper, wild mushrooms, and forest aromas, this dish brings the freshness of the woods directly to your plate. Discover the recipe and experience how regional ingredients become an aromatic, unforgettable delight.
Ingredients
-
2 lake chars (cleaned and ready to cook)
-
some butter for frying
-
a small handful of wild mushrooms (properly identified)
-
some juniper berries or, if available, young juniper sprigs
-
some reindeer lichen
-
salt
preparation
Fire
Prepare a calm bed of embers
No high flames, steady even heat
Preheat the cast-iron pan well
Lake Char
Pat the fish dry
Optionally season lightly with salt
Place in the hot pan with fat
Fry for about 5 minutes on each side. Only turn once the fish releases itself from the pan. The skin should become crispy and the flesh tender and juicy.
Pro tip: Better patience than pressure.
Forest Aromas
Roughly chop the mushrooms and add them to the pan
Fry the juniper sprig along with it
Only briefly toast the lichen or place it at the edge. Smoky, slightly resinous, and woodsy!
