Oriental Thai Charr
Blending the cold Arctic with the exotic Orient to create a delectable tangy dish that awakens your taste buds.
- Two Cloonacool Arctic Charr fillets
- 1/2 teaspoon Thai spice
- Olive oil/Butter mix
- 1/2 glass white wine
- 1 tablespoon chilli jam/chutney
- Lemon Slices (two)
- 2 basil leaves or fennel
- Season fish with Thai spice on the flesh side. Fry lightly (flesh side first) in oil/butter mix. Turn after 2-3minutes and cook for a further two minutes, not allowing butter to brown. Remove from pan and place on a warm plate. To make the sauce, add wine to pan, stirring it into juices, then add jam/chutney and reduce sauce consistency. Pour around fish and garnish with lemon and basil. Serve with salad and new potatoes.