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Arctic char with hazelnut crust, smoked on the bbq with a Bord’oak plank

Omble chevalier sur planche de chêne Bord'oak

Arctic char is a wonderful fish we find in the Alps’ lakes in France. It is the most delicate fish of the salmons’ family. I was surprised and happy to see three at my fishmonger’s.

I purchased a beautiful one, 2.2 kg (full), had it emptied. I cut the filets myself but don’t hesitate to ask to have it done for you. Removing the fishbones with tweezers will be your job. Such a beauty deserves the best!

I had a fistful of the last hazelnuts and an old chunk of very dry bread, so I mixed both together to make my hazelnut crust. For the marinade, I used hazelnut oil, rice vinegar, soy sauce and a small shallot. It marianted one and a half hour before being oak smoked on the soaked Bord’oak plank.

As arctic char is less thick than salmon, I left it to cook 10 minutes when the planks began smoking. Simply delicious!

For 4 lucky people:

  • One beautiful arctic char
  • 30 g hazelnuts
  • 30 g breadcrumbs
  • 2 tablespoon hazelnut oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • one small shallot
  • one Bord’oak plank

Filets d'omble chevalier sur planche de chêne Bord'oakbbq oak smoked arctic charhazelnut crust arctic char bbq

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