Best Arctic Char With Horseradish Cream Beets Dandelion Greens Recipes

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ROASTED ARCTIC CHAR WITH LEEKS AND HORSERADISH CREAM



Roasted Arctic Char with Leeks and Horseradish Cream image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Number Of Ingredients 15

1 pound leeks, white and light green parts (about 4 large leeks)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup apple cider
1/3 cup heavy cream
1 tablespoon brandy or Calvados
1/4 cup chopped flat-leaf parsley
1 whole book-boned arctic char (about 4 pounds),* head and tail removed, if desired
Olive oil, for brushing
1 cup sour cream
1/3 cup prepared horseradish, drained
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper

Steps:

  • 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
  • 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
  • 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
  • 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.
  • Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
  • 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

Nutrition Facts : Calories 687, Fat 35 grams, SaturatedFat 19 grams, Cholesterol 125 milligrams, Sodium 433 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 56 grams

ARCTIC CHAR WITH HORSERADISH CREAM, BEETS, DANDELION GREENS RECIPE - (4/5)



Arctic Char With Horseradish Cream, Beets, Dandelion Greens Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 12

HORSERADISH CREAM:
3 cups cubed (1/2") peeled fresh horseradish root (from 1 lb unpeeled)
1 1/2 cups heavy whipping cream
BEETS:
8 baby red beets
8 baby golden beets
1 cup apple cider vinegar
4 tablespoons sugar
FISH AND GREENS:
4 arctic char or salmon fillets - (6 oz ea) with skin
3 tablespoons vegetable oil
1 large bunch dandelion greens stems trimmed

Steps:

  • For Horseradish Cream: Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.) For Beets: Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.) Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat. For Fish And Greens: Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin-side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes. Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper. Divide greens among 4 plates. Top greens with fish, skin-side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices. This recipe yields 4 servings.

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS



Arctic Char with Horseradish Cream, Sweet-and-Sour Beets, and Dandelion Greens image

Provided by Michael Cimarusti

Categories     Milk/Cream     Fish     Leafy Green     Roast     Horseradish     Vinegar     Beet     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Horseradish cream
3 cups 1/2-inch cubes peeled fresh horseradish root (from 1 pound unpeeled)
1 1/2 cups heavy whipping cream
Beets
8 baby red beets
8 baby golden beets
1 cup apple cider vinegar
4 tablespoons sugar
Fish and greens
4 6-ounce arctic char or salmon fillets (with skin)
3 tablespoons vegetable oil
1 large bunch dandelion greens, stems trimmed

Steps:

  • For horseradish cream:
  • Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
  • For beets:
  • Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
  • Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
  • For fish and greens:
  • Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
  • Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
  • Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA



Grilled Arctic Char With Horseradish Crema image

This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 ounces fresh horseradish, peeled and coarsely grated (about 2/3 cup)
1 1/2 cups sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons chopped fresh dill, plus more for garnish
2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish
Salt
4 (6-ounce) arctic char fillets (or use salmon)
Olive oil

Steps:

  • Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
  • Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
  • Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
  • Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams

OH MY ARCTIC CHAR!



Oh My Arctic Char! image

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

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 9

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

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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