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Baked Arctic Char in Cream 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 lemon juice,
dill, whipping cream, and breadcrumbs.
Ingredients:
- 4 small, pan sized fresh whole Arctic Char
- 2 tbsp. lemon juice
- 1 tbsp. Dill weed
- 1 pint whipped cream
- 2 tbsp. fine dry breadcrumbs
- Salt and pepper seasoning, to taste
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Serves/Makes: 4
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How to cook Baked Arctic Char in Cream:
- Preheat oven to 400�F (200�C).
- Clean and wash well the Arctic Char, place them in salt water and let it soak
for 15-20 minutes.
- Rinse fish under running water and pat dry with a paper towel.
- Brush inside and out with lemon juice and sprinkle with dill, salt and pepper.
- Arrange the Arctic Char in a lightly buttered ovenproof dish and pour cream
over. Sprinkle with breadcrumbs.
- Place dish in the oven and cook for about 20 mins or until the fish is tender
and flakes easily.
- To bone baked fish, slip a knife along length of bone and slide fillet off. Lift
backbone off other side of fish.
- When the fish are done, place them to heated plates, garnish with green salad or
buttered new potatoes and green vegetables, and serve at once.
Notes:
This recipe for Baked Arctic Char in Cream serves/makes: 4. 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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