Pan Roasted Arctic Char Stuffed With Tangerine And Fennel Recipes

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HERB-STUFFED ROAST ARCTIC CHAR



Herb-Stuffed Roast Arctic Char image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

3 sprigs sage
3 sprigs parsley
3 sprigs thyme
1 sprig rosemary
4 wide strips lemon zest (removed with a vegetable peeler)
1 clove garlic, grated
1/4 cup extra-virgin olive oil, plus more for brushing
1 3-pound whole arctic char, scaled, butterflied, cleaned and deboned
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
  • Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
  • Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.

ROASTED ARCTIC CHAR AND FENNEL



Roasted Arctic Char and Fennel image

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We particularly love this versatile fish paired with roasted fennel.

Time 35m

Yield Makes 4 servings

Number Of Ingredients 7

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 lb total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lb arctic char fillet (1/2 to 3/4 inch thick)
1 orange, cut into wedges
an adjustable-blade slicer

Steps:

  • Put oven rack in lower third of oven and preheat oven to 425°F.
  • Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4-inch-thick slices using slicer.
  • Toss fennel with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch (2-quart) glass or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and roast 5 minutes more.
  • Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Put fish, skin side down, on fennel in baking dish, spooning some of fennel over fish. Return baking dish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12 minutes.
  • Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges for squeezing over fish.

ARCTIC CHAR STUFFED WITH LEEKS



Arctic Char Stuffed with Leeks image

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 cup finely chopped leeks (white part only)
1/2 cup finely chopped onion
1/2 cup finely chopped fennel
1/4 cup minced fennel tops
Salt and ground white pepper
1 3 1/2-pound arctic char, boned and left whole
5 tablespoons unsalted butter
1 shallot, minced
1/4 cup white wine vinegar
1/2 cup dry white wine

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.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 40 grams, Carbohydrate 9 grams, Fat 75 grams, Fiber 2 grams, Protein 82 grams, SaturatedFat 22 grams, Sodium 1251 milligrams, Sugar 4 grams, TransFat 1 gram

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