Chef Tareq Taylor explores a Nordic region, searching out fantastic ingredients, meeting extraordinary people, and preparing his own versions of delicious recipes along the way.


  • 600 g fresh amandine potatoes

  • 2 whole Arctic chars or 800 g Arctic char fillet, and the liver from the fish

  • 4 tbsp butter

  • 1 small leek, in large chunks

  • 2 apples, in large chunks

  • 10 birch buds (optional)

  • 100 ml fresh or frozen lingonberries

  • salt


  • 1.

    Cook the potatoes in lightly salted water, approx. 15–18 minutes.

  • 2.

    Fry the fish in 3 tbsp butter, basting it continuously in the pan with the hot butter.

  • 3.

    Season, to taste, with salt.

  • 4.

    Cut the warm cooked potatoes in large chunks and sauté in 1 tbsp butter together with the leek and apples. Now you may also add the birch buds (optional).

  • 5.

    Add a pinch of salt and finally add the lingonberries.

  • 6.

    Serve the char on top of the warm salad.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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