Arctic Char is a saltwater and freshwater round fish that is an ever popular choice on today's fish menu! It is a fish that is very similar to slamon and trout, as it is related to them! The flesh is pinky, like salmon but with less fat.
Last week in our culinary skills classe we made potato crusted arctic char with a beurre rouge (a red wine butter reduction!). I will share with you, as this is one of those recipes that would be sure to impress anyone! And cooking fish is so great, because it literally takes only five minutes, so the prep time is so much less!
Potato Crusted Arctic Char (Serves 4)
- 4 filets of Arctic Char
- 1 yukon gold potato thinly sliced into rounds (best done on a Mandolin)
- Vegetable oil
- Splash of lemon juice
- Salt and pepper
- Cut the potatoes into thin thin rounds (you want them paper thin)
- Season the filets with the lemon juice, salt and pepper and then arrange your thin potato rounds on top of the char forming a sort of "crust"
- Heat a splash of oil in a saute pan until reaching the smoking point
- Remove the pan from the heat, and turn to low
- Add the char to the pan (presentation side down) and return to the heat
- Pan dry gently to ensure the potato crust is cooked and golden brown
- Once potatoes are cooked through carefully flip the char to finish cooking it all the way through
- Serve immediately with the beurre rouge
Beurre Rouge (Red Wine Butter Sauce)
- 100ml red wine
- 30g shallots (chopped)
- 150g butter
- 1/2 lemon (juice)
- salt and pepper
- Reduce the wine, shallots and half of the lemon juice by 2/3rds (on medium high heat)
- Cut the butter into small cubes
- Swirl in the butter cubes into the read wine and let melt, while continually swirling or stiring with a wooden spoon
- Add salt and pepper and adjust seasoning if necessary
- Strain and serve with char
photo credit: carl of course!