You may have already noticed if you have dined with me in the hotel restaurant in the evenings: cooking is a pure passion for me, and I love being creative in the kitchen. Especially when I know where the ingredients come from. From my own garden, fresh from the market, or even caught myself. This closeness to the product is the key to good taste for me. Good food is not just about the result, but also about the journey to get there. That’s why I want to encourage you to try your hand at cooking and experiment with new recipes.

So that you can experience a small culinary delight à la seven’s kitchen at home, I will share one of my favorite recipes with you today – including a tip for plating.
Don’t worry, I’m sure you can do it.
Joseph

Confit Arctic Char Fillet with Buttermilk Cream and Chive Oil

Ingredients (for 4 servings):
• 1 Arctic char fillet, approx. 500 g (skinless, boneless)
• 40 g coarse sea salt
• 25 g sugar
• 1 tsp black pepper, coarsely crushed
• Zest of 1 organic lemon, 1 organic orange, and 1 organic lime each
• 1 tbsp coriander seeds, coarsely crushed

Fish Preparation:
Pat the fillet dry and carefully debone. Mix salt, sugar, pepper, citrus zest, and coriander, and rub the fish evenly with it. Place in a shallow dish, cover with cling film, weigh down lightly, and let marinate in the refrigerator for 12–16 hours. Afterward, carefully scrape off the marinade, pat the fish dry, and slice thinly.

Buttermilk Cream:
Whisk 200 ml buttermilk with 50 g crème fraîche until smooth. Season with lemon juice, salt, and white pepper, and chill until serving.

Chive Oil:
Roughly chop 50 g chives. Blend into 100 ml of rapeseed or grapeseed oil, warmed to 60 °C, until the oil is a vibrant green. Strain through a fine sieve and lightly salt.

Plating:
Slice the marinated Arctic char very thinly and arrange fan-shaped on plates. Drizzle with a little buttermilk cream and chive oil. Garnish with thin radish slices, Chioggia beets, and fresh chervil.