baked arctic char with mushroom hollandaise and crispy potatoes

serves 2-4, hands-on time 25 min, oven time 25 min

Char was popular with the Victorians and is back on trend. Carefully farmed, this is an excellent option with a fine flavour, plus it makes a good alternative to trout and salmon.

600g baby new potatoes, cut into 2-3cm chunks
Olive oil for drizzling
Grated zest and juice 1 lemon
600g fillet skinless arctic char, rainbow trout or salmon
25g butter, cubed
Glug white vermouth or dry white wine

for the mushroom hollandaise
3 tbsp white wine vinegar
½ shallot, finely chopped
black peppercorns
1 bay leaf
2 free-range egg yolks
110g diced unsalted butter, softened, plus an extra knob for frying the mushrooms
 75g baby chestnut mushrooms, roughly chopped
1 tbsp fresh flatleaf parsley, chopped, plus extra to garnish
1 tbsp fresh tarragon, chopped, plus extra to garnish
Salad or steamed veg to serve

1 Heat the oven to 200°C/180°C fan/ gas 6. Put the potatoes in a pan of cold salted water and bring to the boil. Turn the heat down and simmer for 5-6 minutes until just starting to become tender. Drain well, then put in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 20-25 minutes, tossing twice, until golden and crisp. Grate over the lemon zest and toss well, adding extra sea salt to taste.

2 Put the fish in a roasting tin or baking dish lined with non-stick baking paper and dot all over with the 25g butter. Pour a glug of vermouth/wine over the fish, then cover the tin/dish tightly with foil and bake for 18-20 minutes until the fish is just cooked through and feels firm to the touch. Spoon over the

TIP: If the hollandaise curdles [step 3], rescue it by whisking a fresh egg yolk with a teaspoon of warm water and a knob of butter in a clean bowl until smooth, then gradually whisk in the split sauce until smooth and thick again.