Arctic Char Confit with Horseradish Cream

Method

Preheat the oven to 70°C.
Cut the Arctic char fillet into evenly-sized pieces, and finely chop the chili and parsley.
Heat a little of the olive oil, add chili, parsley, star anise, and fennel seeds, and stir for a few seconds.
Add the remaining olive oil and soy oil, and warm slowly for 5 minutes; do not let it boil.
Remove the oil from the heat and let it cool to a temperature of 50-60°C.
Sprinkle salt at the bottom of a dish, place the fish fillets skin-side down, and sprinkle a little salt and pepper on top.
Pour the spice oil over the fish until it’s covered, adding more oil if necessary.
Place the dish in the oven and cook until the fish reaches a core temperature of 55°C, approximately 5 minutes.
Drain the oil and place the fish on paper towels.

Serve the Arctic char with horseradish cream and spinach and chive oil.