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.
Cook the potatoes in lightly salted water, approx. 15–18 minutes.
Fry the fish in 3 tbsp butter, basting it continuously in the pan with the hot butter.
Season, to taste, with salt.
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).
Add a pinch of salt and finally add the lingonberries.
Serve the char on top of the warm salad.