SALT-BAKED ARCTIC CHAR
The fish is wrapped in gleaming strips of leek before being baked in a salt crust--together, the two layers infuse the fish with hints of citrus and pepper, as well as just the right jolt of saltiness.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Prepare a large ice-water bath. Working in two batches, blanch leek in a pot of boiling water until just tender, about 2 minutes a batch. Transfer to ice bath to cool, then let drain on a kitchen towel.
- In a large bowl, combine salt, peppercorns, and orange zest. Stir in egg whites until combined.
- Stuff fish cavity with thyme sprigs. Starting just below head, wrap leek leaves around fish to completely cover, ending just above tail.
- Spread half of salt mixture on a parchment-lined rimmed baking sheet about 1 inch larger than fish. Place fish on salt bed; top with remaining salt mixture, pressing to cover all but head and tail.
- Bake until salt is golden and firm and the tip of a thin, sharp knife pierced through crust into center of fish is hot, 40 to 45 minutes. Using a knife and spoon, break salt crust and remove in sections. Remove excess salt with a pastry brush. With knife, cut fish into 8 even pieces along spine, then transfer to a plate. Remove and discard spine, then cut and transfer 8 pieces of fish from other side. Drizzle with hollandaise and serve, with remaining hollandaise on the side.
ARCTIC CHAR IN SALT CRUST WITH SAFFRON AIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Trim the fins from the Arctic char. Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
- Whip the egg whites and cold water with a whisk until they form light peaks. Add the kosher salt and mix well with your hands. The texture should be like damp sand. Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
- Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt). The salt should be at least 1/2-inch thick all around the fish. Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
- Let the fish rest for 5 minutes. Crack the salt with a rolling pin and remove the chunks of salt. Peel back the skin and remove the fish from the bones. Serve with Saffron Aioli.
- In a food processor combine the egg, lemon juice, garlic, and mustard. Puree until well combined, scraping down the sides of the bowl.
- While the food processor is running slowly, pour in the vegetable oil. The mixture will thicken as it emulsifies. Add the saffron, kosher salt, and orange zest. Store covered in the refrigerator for up to 4 days.
ARCTIC CHAR WITH LEMON-CAPER BUTTER
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
- Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
- Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.
Nutrition Facts : Calories 400, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 83 milligrams, Sodium 671 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 30 grams, Sugar 3 grams
HERB-STUFFED ROAST ARCTIC CHAR
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
- Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
- Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.
OH MY ARCTIC CHAR!
I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.
Provided by melanienl
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
- Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g
OVEN-STEAMED ARCTIC CHAR WITH PIPERADE
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch's Best Choices).
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h10m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a large, nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the peppers, chile, and garlic. Stir together until the garlic begins to smell fragrant, about 1 minute, and add salt to taste. Continue to cook, stirring often, for about 10 minutes, until the peppers are quite soft. Add the tomatoes, sugar, and thyme, bring to a simmer, turn the heat to low and cook uncovered for 20 to 30 minutes, stirring often. The mixture should be thick and sweet. Remove from the heat and keep warm.
- Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the fish on top. Season with salt and gently rub the salt into the surface of the fish. Add pepper to taste. Fill a roasting pan with boiling water and place it on the oven floor. Place in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets (you can scrape them away if you don't like the look of them). Remove from the heat and serve topped with the piperade.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 707 milligrams, Sugar 5 grams
ARCTIC CHAR WITH SPINACH BUTTER
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.
Provided by David Tanis
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
- Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
- Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
- Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
- Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 871 milligrams, Sugar 1 gram, TransFat 0 grams
SOY-HONEY-GLAZED ARCTIC CHAR
Salmon can be used in lieu of char.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
- Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
- Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.
More about "salt baked arctic char recipes"
10 SIMPLE ARCTIC CHAR RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Nov 14, 2022Category Recipe Roundup, Seafood
- Broiled Lemon-Honey Arctic Char with Citrus Sauce. Citrusy and fresh, this broiled Arctic char screams restaurant quality. But it’s right out of your kitchen!
- Baked Arctic Char with Honey Soy Marinade. Give your Arctic char an Asian flair with a yummy soy marinade. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Honey-Dijon Arctic Char. Honey-Dijon is a popular fish dish that’s always a winner in my household. You can make it with all kinds of fish, including Arctic char.
- Arctic Char Aguachile with Habanero, Jicama, and Lime. Another way to show off your culinary skills is with Arctic char aguachile. Spanish for chili water, aguachile is like ceviche, except you serve it raw.
- Teriyaki Arctic Char. Who needs takeout when you have teriyaki Arctic char? This five-ingredient dish only takes 10 minutes, and it rivals anything you’d get for takeout.
- Arctic Char with Kale Pesto. In the mood for a simple and elegant seafood pasta dinner? Look no further than this kale pesto Arctic char. It has tender pasta, fresh pesto, and succulent grilled char.
- Arctic Char with Blistered Cherry Tomatoes. This will be your new summer favorite! It’s not only simple and fresh, but it’s bursting with flavor. You’ll love how the blistered cherry tomatoes pair with the tender flaky fish.
- Baked Garlic Dill Arctic Char. This less than 30-minute meal is great for any night of the week. It only calls for a few simple ingredients, and the oven does all the work for you.
- Baked Arctic Char with Vegetables. If you want a wholesome dinner, go with this baked Arctic char. You’ll coat potatoes, shallots, and tomatoes in olive oil.
- Citrus Crusted Arctic Char with Mixed Greens. Whether you’re feeding yourself or hosting a party, citrus-crusted Arctic char is great for any occasion.
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