Poeled Arctic Char – Cut the char fillet into portion-appropriate pieces and place on a plate. Drizzle with olive oil and S! Season salt. Cover the fish with cling film and cook at 70°C top and bottom heat for about 15 minutes depending on the size. As soon as the fish is cooked until translucent, remove from the oven and arrange.

Wild herb oil – Select the wild herbs and place them together with a neutral oil in a high-performance blender and mix finely. The oil with a little STAY SPICED ! Season the alpine fish spice to taste and set aside.

Wild Herb Majoro – Put the egg yolks and the Dijon mustard in a high mixing cup. Mix with a little salt and the peel and juice of a lemon with the hand blender. Then, during the mixing process, slowly and in a thin jet, let the wild herb oil run in and continue mixing until an emulsion has been formed.

Dressing – Mix the cooled brown butter with the wild herb oil and emulsify with the Chardonnay vinegar. The dressing with honey and alpine fish spice by STAY SPICED ! taste.

Serving – Place the char fillets on the plate. Drape the wild herb salad between the two fillets. Set two points wild herb major and marinate the salad with the dressing. Finally, spread roasted hazelnut kernels on the plate.