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Baked Mustard Arctic Char Tasty Recipe.
Arctic Char has a highly priced delicate, mild flavor with a firm texture and fine flake. The flesh varies in color and may be red to pale pink, with the bright red commanding the highest price. A delightfully sweet flavor, delicious skin and a huge portion of life-saving Omega oils, also rich in calcium, phosphorus, potassium, sodium and vitamin B.
Char is an excellent source of heart healthy Omega-3 fatty acids, it may contain higher levels than salmon. Per 3.5 oz (100 g) raw edible portion it contains 104 Calories, 3.6 g Total Fat, 58 mg Sodium, 16.7 mg Protein, 309 mg Potassium, 0.3 mg Iron, and 0.37 g Omega-3.
Baked Arctic Char Recipe - easy Scandinavian (Norwegian) recipe how to bake Arctic Char fillets with coarse mustard, cream, egg, fresh basil, garlic cloves, and olive oil.
Ingredients:
- 4 fresh Arctic Char fillets, (about 6 ounces each), skinless and boneless
- 5 teaspoons coarse mustard
- 1 teaspoon cream
- 1 egg
- 1 bunch fresh basil, minced
- 2 garlic cloves, pressed
- Olive oil
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Serves/Makes: 4
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How to cook Baked Mustard Arctic Char:
- Preheat the oven to 400°F.
- Saute the garlic in olive oil, add the coarse mustard and cream, and bring to a boil.
- Remove the saucepan from the heat and beat in the egg.
- Add the basil when this sauce has begun to cool down.
- Spread this mixture on the Norwegian Arctic Char fillets and bake them in an oven for about 3 minutes, thicker fillets may take longer.
Notes:
This recipe for Baked Mustard Arctic Char serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Baked
Cuisine: Scandinavian / Norwegian
How to fillet Arctic Char:
With their thin skin and tiny scales, char do not need scaling and are often cooked whole. To fillet larger fish, place the char lying on its side; insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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