CookEatShare is also available in English
Cerrar
click to rate
0 votos | 1121 views
Raciónes: 4

Ingredientes

Cost per serving $2.76 view details
  • 1/4 c. Kosher salt
  • 4 Tbsp. white sugar zest and juice of two orange, finely, grated
  • 1 x zest of one lime, finely, grated zest and juice of two lemon, finely, grated
  • 1 x 3 pound arctic char, scaled, filleted, and, pin bones removed Poaching The Char
  • 2 1/2 c. extra virgin olive oil
  • 1/4 c. mixed herbs, (parsley and basil)
  • 2 clv garlic Roasted Potatoes
  • 1/4 c. extra virgin olive oil
  • 1 1/2 lb new potato
  • 5 clv garlic
  • 20 sprg fresh thyme Plate Preparation
  • 2 c. mesculin greens, to garnish

Direcciones

  1. In a stainless steel bowl combine salt, sugar, citrus zests and lemon juice together.
  2. Lay the Char in a shallow dish, skin side down, and spread curing mix over the surface of the fillet.
  3. Cover with plastic wrap and chill for twenty-four hrs.
  4. Wash off marinade with cool water and pat fish dry with clean paper towels.
  5. Cover tightly and chill till ready to use.
  6. Poaching The Char:Cut Char into 1 to 2 inch thick slices.
  7. In a small saucepan, heat extra virgin olive oil and garlic till at a light simmer.
  8. Remove from heat and add in herbs.
  9. Allow to cold for two min.
  10. Place Char in oil and allow to sit for three min till Char is warmed through.
  11. Remove trout from oil with a slotted spoon and blot excess oil from the surface with a paper towel.
  12. Remove skin with small knife, set aside fish and keep hot.
  13. Roasted Potatoes:Preheat oven to 350 degrees Fahrenheit.
  14. In stainless steel bowl, toss potatoes with oil, garlic and thyme.
  15. Season with salt and pepper.
  16. Place in roasting pan and place in oven turning occasionally till a knife easily passes through the meat of the potato.
  17. Put aside and keep hot.
  18. Plate
  19. Preparation:Place potato in the center of a large plate, top with fish and sprinkle lightly with fleur de sel or possibly a good quality course sea salt.
  20. Toss salad greens in a vinaigrette, and place on fish.
  21. Drizzle small amount of vinaigrette around plate.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 4 servings
Calories 1540  
Calories from Fat 1416 92%
Total Fat 160.27g 200%
Saturated Fat 27.85g 111%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 7169mg 299%
Potassium 799mg 23%
Total Carbs 28.56g 8%
Dietary Fiber 3.0g 10%
Sugars 1.76g 1%
Protein 3.63g 6%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment