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Pan Fried Arctic Char with Beurre Blanc Sauce 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.
Pan Fried Arctic Char Recipe - easy French recipe how to pan fry Arctic char fillets with olive oil, cooked wild rice, orange segments, rosemary, and Beurre Blanc sauce.
Ingredients:
- 4 fresh Arctic Char fillets (about 6 ounces each), skin removed
- 1/2 ounce olive oil
- 2 cups cooked wild rice
- Salt and pepper, to taste
- 8 orange segments, to garnish
- 1 tablespoon chopped rosemary, to garnish
- Beurre Blanc sauce
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Serves/Makes: 4
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How to cook Pan Fried Arctic Char with Beurre Blanc Sauce:
- In a preheated saute pan, add enough sesame oil to coat the bottom, saute garlic, shallots and ginger with the shiitake mushrooms, then add white wine, salt and pepper.
- In a skillet over medium heat add the olive oil. Season the Arctic char fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
- Remove the pan fried Arctic char fillets from pan and place on top of warmed wild rice.
- Add Beurre Blanc Sauce around and over fish.
- Garnish the pan fried Arctic char fillets with chopped rosemary and orange segments.
Beurre Blanc Sauce Recipe
Beurre Blanc Sauce Ingredients:
- 1/2 cup orange juice
- 1/2 cup white wine
- 2 tablespoons orange zest
- 1 sprig fresh rosemary plus
- 2 ounces heavy cream
- 2 ounces butter, cold and cubed
- Salt and freshly ground black pepper, to taste
How to cook Beurre Blanc Sauce:
- In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary.
- Reduce to 1/2 cup of liquid. Strain and return to saucepot.
- Over medium heat whisk in the cream and bring to a low boil.
- Turn heat to low and whisk in cold cubes of butter.
- Remove rosemary sprig and season with salt and pepper, to taste.
- Reserve warm.
Notes:
Beurre Blanc — literally translated from French as "white butter". History of Beurre Blanc sauce: The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.
This recipe for Pan Fried Arctic Char with Beurre Blanc Sauce serves/makes: 4. It is delicious, simple, and very affordable dish. It can be ready in 35 minutes (preparation time: 20 minutes, and cooking time: 15 minutes).
Main Ingredient: Arctic Char
Preparation Method: Pan Fried/Sauteed
Cuisine: French
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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