Arctic Char With Soba Noodles Pine Nuts And Lemon Recipes

ARCTIC CHAR WITH SOBA NOODLES, PINE NUTS AND LEMON

Steps:

• Cook the noodles according to the package instructions. Rinse under cold water; drain well.
• Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
• Heat the oven to 450 degrees. Line a large baking sheet with foil.
• Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
• Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
• Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

ARCTIC CHAR WITH LEMON-CAPER BUTTER

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.

SESAME ARCTIC CHAR DONABE RECIPE

Steps:

• Combine kombu and 4 1/2 cups cold water in a medium saucepan. Let sit until kombu is pliable, 25-30 minutes.
• Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Shake off excess water and toss noodles in a medium bowl with 2 tsp. oil. Divide among serving bowls and set aside.
• Bring kombu mixture to a boil over medium heat, then immediately remove pan from heat. Lift out kombu from broth with tongs and discard. Add bonito flakes to broth and stir once to moisten. Bring mixture to a simmer over medium, then reduce heat and simmer very gently 5 minutes. Let sit off heat 15 minutes. Strain dashi through a fine-mesh sieve into a large heatproof measuring glass or a medium bowl; discard solids. (You should have about 4 cups.)
• While the dashi is infusing, remove the dark green tops of the scallions from the white bulbs. Thinly slice tops and set aside for serving. Slice bulbs on a diagonal into 1/2" pieces; set aside.
• Pour dashi into a large donabe or skillet and add mirin and soy sauce; season with salt. Place fish in the center of the skillet and arrange turnips, daikon, mushrooms, and reserved scallion bulbs around fish. Heat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needed). Cook until fish looks opaque all across the surface, 10-15 minutes. Remove donabe from heat and let rest 5 minutes.
• To serve, sprinkle sesame seeds and reserved scallion tops over fish and vegetables and drizzle with more oil. Break fish into smaller pieces and divide among reserved noodle bowls. Ladle vegetables and dashi over.
• Dashi can be made 1 day ahead. Cover and chill.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC

Steps:

• Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
• Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
• Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.