Arctic Char Fillets – Pan-seared char
Arctic Char Fillets – Pan-seared char is a flavorful and robust fish dish that highlights the delicate taste of Arctic char, a cold-water fish akin to salmon and trout. This recipe starts with fresh, skin-on Arctic char fillets seasoned to perfection with salt, pepper, and a hint of lemon. The fillets are then pan-seared to achieve a crispy skin and a tender, flaky interior. A buttery sauce infused with fresh herbs like dill or parsley is drizzled over the fillets to enhance their succulent flavor. This dish is highly versatile and can be paired with a variety of sides, such as roasted vegetables or a fresh salad, making it ideal for a quick yet elegant weeknight dinner or a special occasion. Description by ChatGPT.
Join culinary expert Nick DiGiovanni as we explore an elegant recipe featuring a fish with stunning color and incredible flavor—Arctic Char. Resembling a blend between salmon and trout, Arctic Char from the pristine waters of Iceland serves as the star of this dish. We’ll begin by breaking down the whole fish, revealing the potential for a variety of sumptuous meals, from belly sashimi to perfectly cooked fillets. This particular recipe focuses on achieving crispy skin and is complemented with a vibrant, fresh chimichurri. Let’s dive into a sea of flavor and technique, perfect for a sophisticated dinner at home.
Ingredients:
- 1 whole Arctic Char, scaled and gutted
- Sea salt for seasoning
- A spoonful of clarified butter
- A large knob of regular butter
- Orange zest, for aromatics
- Fresh sage leaves, wilted
- Lemon pepper, for aromatics
- 2 cloves of garlic
- A large bunch each of fresh mint and cilantro
- White wine vinegar
- Olive oil
- Fresh cracked salt
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Equipment: Sharp filleting knife, pliers (for pin bones), skillet, blender
Servings: 4 portions
Instructions:
1. Begin by breaking down the Arctic Char—cut around the head and along the gills, down the spine, and then repeat on the other side. Remove the fillets and separate the belly. Save trimmings for sashimi or fish stock.
2. Clean the fillets by carefully removing any pin bones with pliers, taking care not to damage the flesh.
3. Cut the fillet into 4 equal portions and season all over with sea salt, including the skin.
4. Preheat the skillet over medium-high heat and add clarified butter.
5. Once the butter is smoking, lay the fish skin-side down in the skillet, pressing down for 15 seconds, then reduce heat to low.
6. Let the skin crisp up for 5-6 minutes. Add in a knob of regular butter and allow it to melt.
7. Gently flip the fish to cook on the flesh side, adding orange zest, sage, and lemon pepper to the pan for aroma.
8. Turn off the heat and baste the fish with butter for a few more minutes, making sure not to overcook.
9. For the chimichurri, blend garlic, fresh mint, cilantro, white wine vinegar, and a good serving of olive oil in a blender. Adjust consistency and season with fresh cracked salt.
10. Plate the char with a spoonful of homemade chimichurri and enjoy.
Cooking Tips:
- Use a non-stick or well-seasoned cast-iron skillet for crispier skin.
- If you prefer, the skin can be scored lightly before seasoning to help prevent curling.
- The fish is done when it flakes easily but still has a slightly translucent center.
This recipe was inspired by the expertise of Nick DiGiovanni. For more cooking tips and culinary adventures, visit his YouTube channel at https://www.youtube.com/@NickDiGiovanni.
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