Herb Stuffed Roast Arctic Char Recipes

PAN ROASTED ARCTIC CHAR STUFFED WITH TANGERINE AND FENNEL

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string. Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil. When hot toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde.
• Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.

OH MY ARCTIC CHAR!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
• Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

SLOW-ROASTED ARCTIC CHAR WITH LEMON-MUSTARD SEED TOPPING

Steps:

• 1. Preheat the oven to 250°F.
• 2. In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
• Spread some of the lemon-herb mixture on each fillet.
• 3. Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.

ARCTIC CHAR STUFFED WITH LEEKS

Steps:

• Heat oil in large skillet. Add leeks, onion and fennel. Sauté until soft. Add 2 tablespoons fennel tops. Season with salt and pepper.
• Season inside of whole fish with salt and pepper. Spread leek mixture down center. Close up and tie fish with butcher's cord at 2-inch intervals. Pat skin of fish dry.
• Heat oven to 450 degrees. Lightly butter bottom of baking pan. Melt 1 tablespoon butter in a large nonstick skillet. Brown fish over high heat on one side, about 1 minute. Turn fish, then at once transfer to baking pan browned side up. Place on upper rack of oven for 25 minutes.
• Add shallots, vinegar and wine to skillet. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup. Remove from heat.
• When fish is done, transfer to serving platter and remove cords. Return skillet to medium heat. Whisk in remaining butter a tablespoon at a time. Add salt and pepper to taste. Pour sauce over fish, scatter remaining fennel tops over and serve.

ARCTIC CHAR WITH SPINACH BUTTER

Steps:

• Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
• Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
• Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
• Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
• Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.