Entree: Antarctica – National Cuisine – Antarctic Char Gratin (Baked creamy fish gratin of char fillets topped with melted cheese and golden breadcrumbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 3 min

Total 40 min

Ingredients

- 4 char fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (about 1 oz / 28 g)
- 2 garlic cloves, minced (about 6 g)
- 1 tbsp (8 g) all-purpose flour
- 1/4 cup (60 ml) dry white wine (optional)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 cup (100 g) grated Gruyère or cheddar cheese
- 3/4 cup (75 g) fresh breadcrumbs
- 2 tbsp (30 g) grated Parmesan cheese
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 g) capers, drained (optional)
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) melted butter for breadcrumbs

Instructions

1. Preheat oven to 425°F (220°C). Butter a shallow baking dish large enough for the fillets to sit in one layer.
2. Pat the char fillets dry and season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Set aside.
3. In a medium skillet over medium heat, melt 2 tbsp (30 g) butter with 1 tbsp (15 ml) olive oil. Add shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more.
4. Stir in 1 tbsp (8 g) flour and cook 1 minute to remove the raw flour taste. Deglaze with 1/4 cup (60 ml) white wine if using and reduce slightly, about 1 minute.
5. Gradually whisk in 1 cup (240 ml) heavy cream and 1/2 cup (120 ml) milk. Simmer until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Stir in 1 cup (100 g) grated Gruyère, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest, 2 tbsp (8 g) chopped dill, 1 tbsp (15 g) capers, 1/2 tsp (1 g) smoked paprika, and adjust seasoning.
6. Place the seasoned char fillets in the prepared baking dish and pour the cream-cheese sauce evenly over them.
7. In a small bowl combine 3/4 cup (75 g) breadcrumbs, 2 tbsp (30 g) grated Parmesan, and 1 tbsp (15 g) melted butter. Sprinkle this mixture evenly over the sauced fillets.
8. Bake in the preheated oven until the top is golden and the fish is cooked through, about 12–15 minutes (internal temp ~125–130°F / 52–54°C). If necessary, broil 1–2 minutes to brown the top.
9. Let rest 3 minutes, garnish with extra fresh dill and a squeeze of lemon, and serve immediately.