Pan-Fried Arctic Char with Asparagus Medley
- π 2 Arctic Char fillets scored with skin on
- π« 1 tablespoon general Olive Oil for pan-frying
- π« Earlier Harvest Olive Oil from Spain for seasoning
- π§ Sea Salt for seasoning
- πΆοΈ Fresh Black Peppercorns for seasoning vegetables
- π§ 10-15g Butter per fish fillet
- π Fresh Lemon Juice from 1/4 lemon per fillet
- π± 1/4 cup Broad Beans blanched
- πΏ 1/4 cup Fresh Peas blanched
- π₯ White Asparagus tips blanched and cut into pieces, 3-4 tips per serving
- π₯ Green Asparagus ribbons peeled, mandoline-sliced, blanched
- π§ 1 teaspoon Chopped Garlic
- π§ 1 tablespoon Chopped Shallots
- π± Pea Shoots for garnish
Delight in the flavors of the sea with this exquisite Pan-Fried Arctic Char recipe, paired with a colorful medley of summer asparagus, fresh peas, and broad beans. Perfect for a main course, this dish epitomizes the core of Modern European cuisine.
Delight in the flavors of the sea with this exquisite Pan-Fried Arctic Char recipe, paired with a colorful medley of summer asparagus, fresh peas, and broad beans. Perfect for a main course, this dish brims with freshness and elegance, epitomizing the core of Modern European cuisine.
Ingredients
π 2 Arctic Char fillets scored with skin on, sourced from Norway
π« 1 tablespoon general Olive Oil for pan-frying
π« Earlier Harvest Olive Oil from Spain for seasoning
π§ Sea Salt for seasoning
πΆοΈ Fresh Black Peppercorns for seasoning vegetables
π§ 10-15g Butter per fish fillet
π Fresh Lemon Juice from 1/4 lemon per fillet
π± 1/4 cup Broad Beans blanched
πΏ 1/4 cup Fresh Peas blanched
π₯ White Asparagus tips blanched and cut into pieces, 3-4 tips per serving
π₯ Green Asparagus ribbons peeled, mandoline-sliced, blanched
π§ 1 teaspoon Chopped Garlic
π§
1 tablespoon Chopped Shallots
π± Pea Shoots for garnish
Instructions
1- Prepare the Fish:
- Fillet the Arctic Char ensuring the skin remains intact.
- Lightly score the skin to help it crisp during cooking.
2- Seasoning:
- Sprinkle both sides of the fillets with sea salt.
3- Pan-Fry the Fish:
- Heat a non-stick frying pan over medium heat.
- Add general olive oil.
- Place the fillets skin-side down once the oil is hot.
- Reduce heat to prevent curling and cook for 3-4 minutes until the skin is golden and crisp.
- Gently press with a spatula for even cooking.
4- Finish the Fish:
- Flip the fillets.
- Turn off the heat.
- Add butter and fresh lemon juice.
- Baste the fish, avoiding the crispy skin.
5- Drain and Rest:
- Place fillets on paper towel to drain excess oil and butter.
6- Blanching Vegetables:
- Quickly blanch broad beans and fresh peas in boiling water for 20-30 seconds.
- Blanch the white asparagus tips for 20 seconds.
- Blanch green asparagus ribbons for a few seconds.
7- SautΓ©ing Aromatics:
- Heat olive oil in a separate saucepan.
- SautΓ© garlic and shallots until fragrant.
- Add the blanched beans and peas; season with salt and pepper.
8- Season Asparagus:
- Drizzle earlier harvest olive oil over the asparagus.
- Season lightly with salt and pepper.
9- Assembling the Dish:
- Arrange white asparagus on the plate.
- Layer green asparagus ribbons.
- Spoon sautΓ©ed vegetables over the asparagus.
- Place fish skin-side up on top.
- Garnish with pea shoots for a fresh finish.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 2
Calories: Approx. 350 per serving
Proteins: Approx. 25g per serving
Fats: Approx. 22g per serving
Carbohydrates: Approx. 10g per serving
Equipment: Non-stick frying pan, small saucepan, metal strainer/spider, spatula, kitchen tongs, mandoline slicer for asparagus, pepper mill
Cooking Tips
- Score the skin for crispiness.
- Blanch vegetables quickly to maintain color and nutrients.
- Use butter and lemon for a flavor boost post-flip.
#seafood #moderncuisine #asparagus #gourmetcooking #summerrecipe #arcticchar #freshingredients #crispyskinfish
YouTube channel - Tatler Dining: https://www.youtube.com/@TatlerAsiaDining
Pan-Fried Arctic Char with Asparagus Medley
Posted by Waivio guest: @waivio_hivecooking
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