Best Slow Roasted Char With Fennel Salad Recipes

Whole Roasted Arctic Char with Fennel and Pistou image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact
Sea salt and freshly ground black pepper
4 handfuls mixed fresh herbs (basil, thyme, tarragon)
1 small bulb fennel, sliced, fronds reserved
4 bay leaves
1 lemon, cut into 4 slices
Extra-virgin olive oil, as needed
1 recipe Pistou, recipe follows
2 anchovy fillets
2 garlic cloves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
1 vine-ripe tomato, seeded, and chopped
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
Yield: 1 cup

Roasted Arctic Char and Fennel image

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.

Slow-Roasted Char with Fennel Salad image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

1/2 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon caraway seeds
2 teaspoons kosher salt, plus more
6 garlic cloves, thinly sliced
1 small fennel bulb, thinly sliced on a mandoline, divided
1 1/4 pounds arctic char or salmon fillet
4 tablespoons olive oil, divided
Freshly ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped preserved lemon peel
1/2 cup dill fronds

Steps:

Preheat oven to 300°F. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10-15 minutes.
Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8-10 minutes.
Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15-18 minutes.
Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
Serve char topped with fennel salad.
Do Ahead
Garlic and fennel can be pickled 1 day ahead. Cover and chill.