Arctic Char Burgers Recipes

CHAR-BURGERS

Steps:

• If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
• Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
• Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
• Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
• Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

Steps:

• Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
• Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

ARCTIC CHAR BURGERS

Steps:

• Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
• Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
• Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.

SEARED ARCTIC CHAR WITH KUMQUAT COMPOTE

Steps:

• In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
• Coat the BOTTOM of a medium saute pan generously with olive oil.
• Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
• Remove the fish from the pan, plate as desired and top with the kumquat compote.

ARCTIC CHAR BURGERS

Steps:

• If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it's raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
• Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
• Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
• Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
• Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA

Steps:

• Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
• Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
• Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
• Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.