Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Arctic char with colorful tomato salad
Sören Herzig creates a perfect grilled fish dish for LIVING.
Ingredients serve 4 people.
For the fish and teriyaki marinade
| Ingredients | ||
|---|---|---|
| 300 | ml | red wine |
| 300 | ml | mirin |
| 300 | ml | soy sauce |
| 200 | g | onion |
| 75 | g | carrots |
| 50 | g | ginger |
| 2 | g | garlic |
| 125 | g | sugar |
| 2 | g | kombu |
| 4 | Arctic char fillets | |
Preparation
Bring the red wine and mirin to a boil, then add the soy sauce.
Roughly chop the remaining ingredients and add them to the mixture.
Reduce the liquid to about 30 percent of its original volume.
Marinate the fish for about 30 minutes before grilling and baste it occasionally during grilling.
For the tomato salad
| Ingredients | ||
|---|---|---|
| 500 | g | mixed cherry tomatoes |
| 200 | g | rice vinegar |
| 80 | g | sugar |
| 80 | g | sesame oil |
| 450 | g | soy sauce |
| 80 | g | ginger |
Preparation
Bring the rice vinegar and sugar to a boil.
Finely dice the ginger and mix it with the remaining ingredients.
Blanch and peel the tomatoes.
Marinate the tomatoes in the mixture.
