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Roasted Arctic Char with Pistou 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.
Baked Arctic Char Recipe - easy recipe how to bake whole Arctic Char with mixed fresh herbs: basil, thyme, tarragon, also fennel, bay leaves, lemon, extra-virgin olive oil, and Pistou Sauce.
Ingredients:
- 1 (2 to 3 pound) whole fresh Arctic Char, gutted and scaled, gills and fins removed, head and tail intact
- 4 handfuls mixed fresh herbs (basil, thyme, tarragon)
- 1 small bulb fennel, sliced, fronds reserved
- 4 bay leaves
- 1 lemon, cut into 4 slices
- Extra-virgin olive oil, as needed
- Sea salt and freshly ground black pepper
- 1 cup Pistou Sauce
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Serves/Makes: 4 - 6
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How to cook Roasted Arctic Char with Pistou Sauce:
Preheat oven to 400°F.
Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin.
Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats.
Rub a decent amount of olive oil on all parts of the fish.
Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky.
Transfer to a serving platter and garnish with fennel fronds.
Serve with Pistou sauce.
Pistou Sauce Recipe
Pistou Sauce Ingredients:
- 2 anchovy fillets
- 2 garlic cloves
- 1 cup packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 1 vine-ripe tomato, seeded, and chopped
- Sea salt and freshly ground black pepper
How to cook Pistou Sauce:
- Combine all ingredients in a food processor and process until the garlic is finely chopped.
- Serve at room temperature with grilled or roasted fish.
- Makes about 1 cup.
Notes:
This recipe for Roasted Arctic Char with Pistou Sauce serves/makes: 4 - 6. It is delicious, simple, and very affordable dish.
Main Ingredient: Arctic Char
Preparation Method: Baked
Cuisine: American
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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