Crispy Skin Arctic Char With Butter Braised Cabbage Recipes

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CRISPY SKIN ARCTIC CHAR WITH BUTTER-BRAISED CABBAGE



Crispy Skin Arctic Char With Butter-Braised Cabbage image

Make and share this Crispy Skin Arctic Char With Butter-Braised Cabbage recipe from Food.com.

Provided by Food.com

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices thick-cut bacon, chopped (7 ounces)
6 tablespoons unsalted butter
1 yellow onion, thinly sliced
1 cup dry white wine
1/4 cup apple cider vinegar
1/2 head red cabbage, thinly sliced
kosher salt and freshly cracked black pepper
four 7 to 8-ounce arctic char fillets, pin bones and scales removed
kosher salt and freshly cracked black pepper
canola oil, for searing

Steps:

  • For the butter-braised cabbage:
  • Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes. Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes.
  • Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper.
  • For the arctic char:
  • The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper.
  • Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible.
  • Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest.
  • Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat. Transfer to a wire rack or a paper towel-lined plate, at which point it will harden like a super-crispy fish chip.
  • Serve the crisp arctic char over the butter-braised cabbage and top with the crispy fish skin.
  • Cook's Note:
  • Removing your fried fish skin to a wire rack will help it harden by letting the air circulate around it.

Nutrition Facts : Calories 284.2, Fat 21.1, SaturatedFat 12.2, Cholesterol 51.2, Sodium 102.1, Carbohydrate 12, Fiber 2.7, Sugar 5.8, Protein 3

ARCTIC CHAR IN A BROTH WITH CABBAGE AND MUSHROOMS



Arctic Char in a Broth with Cabbage and Mushrooms image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 cup chicken broth
1 ounce butter
1 small arctic char, 2/3 pound
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 head green savoy cabbage
2 ounces wild mushrooms
2 pieces smoked bacon in large dice

Steps:

  • Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .
  • Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .
  • Serve very hot.

QUICK BRAISED CABBAGE



Quick Braised Cabbage image

Cabbage is an underrated food, maybe because it is often overcooked to the point that it is limp. In this recipe it is quickly braised and full of flavors. Adapted from Floyd Cardoz.

Provided by threeovens

Categories     Greens

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1 1/2 lbs savoy cabbage
1/4 cup canola oil (plus 1 tablespoon)
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons shallots, minced
2 teaspoons garlic cloves, minced (about 4 whole cloves)
2 tablespoons fresh ginger, peeled and julienned
1/2 tablespoon ground turmeric
1 -2 tablespoon jalapeno pepper, minced
1 cup tomatoes, diced (fresh or canned)
1 1/2 cups vegetable broth
kosher salt

Steps:

  • Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
  • Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
  • Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
  • Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
  • Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
  • Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
  • Remove and discard cloves, curry leaves, and bay leaf.

Nutrition Facts : Calories 263.2, Fat 19.7, SaturatedFat 1.6, Sodium 72.4, Carbohydrate 20.9, Fiber 8.9, Sugar 7.1, Protein 6.2

DANISH BRAISED CABBAGE



Danish Braised Cabbage image

This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving.

Provided by Millereg

Categories     Grains

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut in small pieces
1 tablespoon sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apples

Steps:

  • Preheat oven to 325 degrees.
  • Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
  • In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
  • Bring to a boil on the stove; add cabbage and toss well to coat.
  • Bring to a boil; cover casserole, and place in oven.
  • Bake for 2 hours.
  • Check occasionally and add some water if all the liquid has cooked away.
  • Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

BRAISED CABBAGE (GUISADONG REPOLYO)



Braised Cabbage (Guisadong Repolyo) image

Make and share this Braised Cabbage (Guisadong Repolyo) recipe from Food.com.

Provided by PinayChef

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 onion, minced
8 -10 garlic cloves, crushed
4 ounces ground pork
4 chicken livers, sliced
8 ounces chicken breasts
5 cups cabbage, sliced
2 cups water
2 chicken bouillon cubes
2 tablespoons soy sauce

Steps:

  • Heat the oil in a wok or casserole. Saute the onions until transparent, 2-3 minutes. Add garlic and saute until fragrant, about 1 minute. Add the ground pork and saute until lightly browned. Add chicken livers and chicken breast and saute until almost cooked.
  • Stir in the sliced cabbage. Pour in water and add the bouillon cubes. Simmer over medium heat until cabbage is just tender, about 3 minutes. Season with soy sauce.

Nutrition Facts : Calories 269.3, Fat 15.6, SaturatedFat 4.2, Cholesterol 268, Sodium 749.5, Carbohydrate 7.5, Fiber 1.9, Sugar 3, Protein 24.4

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  • Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper.
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