ARCTIC CHAR EN PAPILLOTE WITH CRISPY LEEKS AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400˚ F. Tear off 4 sheets of parchment paper, 16 to 18 inches long each. Thinly slice 1 leek crosswise into half moons and divide among the parchment sheets, slightly off center. Top evenly with the thyme and parsley sprigs and 1 piece of butter each. Top each pile with a char fillet (if it's skin-on, place skin-side down) and season generously with salt and pepper. Top each fillet with another piece of butter and carefully pour about 2 tablespoons wine over each mound of ingredients.
- Fold the parchment over the fish. Starting at one corner, fold and pleat the parchment all the way around to the other corner, making sure the packet is well sealed. Carefully transfer the packets to 2 baking sheets. Bake until the fish is just cooked through, 10 to 12 minutes. Let stand 3 to 5 minutes, then carefully open the packets.
- While the fish cooks, cut the remaining leek crosswise to make 4 pieces, then slice lengthwise into thin strips. Put in a medium nonstick skillet with the olive oil and turn the heat to medium. Cook, tossing, until crisp and browned, 8 to 10 minutes, adding the sliced garlic for the last minute. Remove from the heat and season with salt. Top the fish with the crispy leeks and garlic and chopped parsley.
ARTIC CHAR WITH WHITE BEANS, WILD MUSHROOMS, AND OVEN-DRIED TOMATOES
Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.
Provided by Bruce Aidells
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 250°F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead: Can be made 2 days ahead. Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.
- Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm beans before continuing.
- Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.
- Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).
- Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.
- Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- **A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com
STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place green scallion pieces in a bowl of cold water and transfer to refrigerator until ready to use.
- Place fish in an even layer in a baking dish. In a small bowl, mix together rice wine and soy sauce; pour over fish. Sprinkle white scallion pieces and ginger over fish, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish is cooked through but still moist, about 7 minutes.
- Meanwhile, heat oil to a depth of 2 inches in a medium saucepan over medium-high heat. Add garlic and chiles and cook until golden and crisp. Using a slotted spoon, transfer garlic and chiles to a paper towel-lined place to drain.
- Remove fish from oven and drizzle chile sauce over fish. Drain green scallion pieces and sprinkle over fish along with cilantro, garlic, and chiles. Serve immediately with lime wedges and rice.
OH MY ARCTIC CHAR!
I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.
Provided by melanienl
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g
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to Arctic Char in a Broth with Cabbage and Mushrooms Recipes
Arctic Char is a cold-water fish found in the Arctic and subarctic regions of the world. It is a member of the salmon family and has a delicate, slightly sweet flavor. Arctic Char is an excellent source of protein, Omega-3 fatty acids, and nutrients. One of the popular ways to cook Arctic Char is in a broth with cabbage and mushrooms. This recipe is healthy, easy to prepare, and packed with flavor. The dish is perfect for those who prefer lighter meals that are still satisfying and nutritious.The Health Benefits of Arctic Char
Arctic Char is not only delicious but also an excellent source of nutrition. The fish is packed with protein, essential omega-3 fatty acids, vitamins, and minerals. Eating Arctic Char regularly may benefit your health in many ways, such as:Omega-3 Fatty Acids:
Arctic Char is loaded with Omega-3 fatty acids, which are known to offer several health benefits. Omega-3s may reduce inflammation, lower blood pressure, and decrease the risk of heart disease.Protein:
Like other fish, Arctic Char is an excellent source of high-quality protein. Protein is essential for building and repairing tissues, maintaining muscle mass, and keeping you full.Vitamins and Minerals:
Arctic Char is a rich source of vitamins and minerals like Vitamin D, Vitamin B12, Iron and Selenium. Vitamin D helps to maintain healthy bones and teeth, while Vitamin B12 is essential for maintaining healthy nerves and blood cells. Iron is critical in red blood cell production, and Selenium plays a vital role in protecting against oxidative stress.The Ingredients of Arctic Char in a Broth with Cabbage and Mushrooms Recipes
To make the Arctic Char in a broth with cabbage and mushrooms recipe, you'll need the following ingredients:Ingredients
- 4 Arctic Char Fillets
- 4 Cups of Chicken Broth (low sodium)
- 1 Cup of Green Cabbage, sliced
- 2 Cups of Mushrooms, sliced
- 1 Tbsp of Olive Oil
- 1 Tsp of Soy Sauce (low sodium)
- 1 Tsp of Sesame Oil
- 2 Garlic Cloves, minced
- 1 Tsp of Ginger Root, grated
- Salt and Pepper to taste
- 1 Tsp of Fresh Parsley, finely chopped
How to Prepare Arctic Char in a Broth with Cabbage and Mushrooms
Preparing the Arctic Char in a broth with cabbage and mushrooms recipe is simple and takes about 30-35 minutes.Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, garlic, and ginger, and cook for about 5 minutes until soft.
- Add the sliced cabbage and cook for another 5 minutes, stirring occasionally.
- Add the chicken broth, soy sauce, and sesame oil to the skillet, and bring to a boil. Reduce the heat and let the mixture simmer for about 10 minutes.
- Season the Arctic Char fillets with salt and pepper, and gently place them into the broth mixture. Simmer for another 5-10 minutes, depending on the thickness of the fillets.
- Remove the skillet from heat and sprinkle chopped fresh parsley over the fish before serving.