Char fillet on crisp bread
We at Lundhags are the first to sign that it is wonderful to hike. But the fact is that it is very nice to sit down and eat too. The meals are often the best part of the entire hike.
SUGAR-SALTED ROD FILLET ON CRISP BREAD WITH PARSNAP PUREE
You need:
1 char (2 fillets)
1 tsp salt
1 teaspoon of sugar
1 lemon or orange
A few slices of good crisp bread
2 parsnips
1-3 tablespoons of whipped cream
1 tablespoon butter
Salt
White pepper
Do this:
Peel and cook the parsnips until soft. Pour off the water and mix the parsnips together with cream (a little at a time) and butter to a smooth puree. Season with salt and pepper. Store the purée in a plastic bag and you can easily heat it in the potato water. Cut the char fillet into pieces and sprinkle on 1⁄2 teaspoon of salt and the same amount of sugar per fillet. Grate the peel of a citrus fruit over and leave to marinate for half an hour. Sear the underside of the fillet quickly in a hot frying pan. Serve on crisp bread with a dollop of warm parsnip puree.
Tip!
The parsnip puree is made in advance. To avoid lugging food boxes around, the puree is stored in environmentally friendly polyethylene bags that can be burned after use. If you want to make pancakes on the trip, it is a good idea to make the batter before departure. Use skimmed milk so it lasts longer and gets a fresh, slightly sour taste.
