Ingredients with Measurements:
- 500g of kiviak (fermented bird meat)
- 4 Arctic char fillets (about 150g each)
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
a. Preheat the oven to 200°C.
b. Remove the kiviak from its seal and rinse it under cold water.
c. Cut the kiviak into small pieces and place them in a bowl.
d. Season the Arctic char fillets with salt and pepper.
e. Heat the olive oil in a large skillet over medium-high heat.
f. Add the Arctic char fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
g. Transfer the fillets to a baking dish and bake in the oven for 10-12 minutes until cooked through.
h. Serve the Arctic char fillets with the kiviak on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Oven temperature: 200°C
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 2g
- Protein: 36g
Substitutions for ingredients:
- Fermented bird meat can be substituted with any other type of fermented meat.
Variations:
- The Arctic char fillets can be grilled instead of baked in the oven.
Tips and tricks:
- Be careful not to overcook the Arctic char fillets as they can become dry.
Storage instructions:
- Store any leftover kiviak in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the kiviak in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Arctic char fillets on a bed of greens with the kiviak on the side.
Garnishes:
- Garnish with fresh herbs such as parsley or dill.
Pairings:
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Serve with roasted vegetables or a side salad.
Troubleshooting advice:
- If the Arctic char fillets are sticking to the skillet, add more oil.
Food safety advice:
- Make sure the Arctic char fillets are cooked to an internal temperature of 63°C to ensure they are safe to eat.
Food history:
- Kiviak is a traditional Inuit food that is made by fermenting bird meat in the ground for several months.
Flavor profiles:
- The kiviak has a strong, gamey flavor while the Arctic char fillets are mild and buttery.
Serving suggestions:
- Serve with a side of bread to soak up the juices.
Related Categories
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Region: Greenlandic