📝 About This Recipe
A true jewel of German alpine cuisine, Saibling (Arctic Char) is prized for its delicate, pink-hued flesh and exceptionally clean flavor. This preparation, common in the lakeside regions of Bavaria and Baden-Württemberg, emphasizes the fish's natural sweetness with a classic 'Müllerin Art' (Meunière) finish. The result is a perfectly crisp skin paired with a nutty brown butter sauce that elevates this freshwater delicacy to gourmet heights.
🥗 Ingredients
The Fish
- 4 pieces Arctic Char (Saibling) Fillets (approx. 150-180g each, skin-on and pin-bones removed)
- 1/2 cup All-purpose Flour (for dusting)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 2 tablespoons Clarified Butter (Butterschmalz) (for high-heat frying)
The Almond Brown Butter Sauce
- 100 grams Unsalted Butter (high-quality European style)
- 1/4 cup Slivered Almonds (blanched)
- 1/2 piece Fresh Lemon Juice (squeezed fresh)
- 2 tablespoons Fresh Parsley (finely chopped)
For Garnish
- 1 piece Lemon (cut into wedges)
- 2 sprigs Fresh Dill (for a herbal aroma)
👨🍳 Instructions
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1
Rinse the Saibling fillets under cold water and pat them extremely dry with paper towels; dry skin is the secret to achieving a crispy texture.
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2
Season the flesh side of the fillets with sea salt and freshly ground white pepper. Let them sit for 5 minutes at room temperature.
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3
Place the flour in a shallow dish. Just before cooking, lightly press the skin side of the fish into the flour, then the flesh side, shaking off any excess vigorously so only a translucent veil remains.
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4
Heat a large heavy-bottomed or stainless steel skillet over medium-high heat and add the clarified butter (Butterschmalz).
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5
Once the butter is shimmering but not smoking, place the fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to prevent the fish from curling.
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6
Sear the skin side for about 3-4 minutes without moving the fish, until the skin is golden brown and releases easily from the pan.
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7
Carefully flip the fillets and cook the flesh side for only 1-2 minutes. The center should remain slightly translucent/pink for maximum juiciness. Remove fish to a warm plate.
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8
Wipe out the skillet with a paper towel and return to medium heat. Add the 100g of unsalted butter.
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9
Once the butter begins to foam, add the slivered almonds. Stir constantly until the butter turns a deep amber color and smells nutty (Beurre Noisette).
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10
Immediately remove the pan from heat to prevent burning. Stir in the fresh lemon juice—be careful as it will bubble and steam.
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11
Add the finely chopped parsley to the brown butter sauce and stir to combine.
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12
Plate the fillets skin-side up to maintain crispness, then spoon the almond brown butter generously over the fish.
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13
Garnish with fresh lemon wedges and a small sprig of dill before serving immediately.
💡 Chef's Tips
Use clarified butter (Butterschmalz) for the initial sear; it has a higher smoke point than regular butter, ensuring the skin gets crispy without burning. Don't overcook the char! It is much leaner than salmon and can dry out quickly; aim for an internal temperature of 50°C (122°F). If the almonds are browning too fast, add a teaspoon of cold water or another knob of cold butter to the pan to instantly drop the temperature. Always flour the fish at the very last second; if the flour sits on the fish too long, it becomes gummy rather than crispy.
🍽️ Serving Suggestions
Serve with 'Petersilienkartoffeln' (boiled baby potatoes tossed in butter and parsley) for a traditional German experience. A crisp, dry German Riesling or a Silvaner provides the perfect acidity to cut through the rich brown butter. A side of lightly sautéed spinach or a fresh cucumber salad with dill cream dressing complements the delicate fish. For a modern twist, serve alongside white asparagus (Spargel) when in season.