Roasted Arctic Char And Fennel Recipes

WHOLE ROASTED ARCTIC CHAR WITH FENNEL AND PISTOU

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

PAN ROASTED ARCTIC CHAR STUFFED WITH TANGERINE AND FENNEL

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the fish and pat dry. Slice the tangerines thinly; remove and reserve the fronds from the fennel bulbs and cut the bulbs into thick slices. Mix them together in a bowl with 1/4 cup olive oil and salt and pepper, to taste. Season the fish inside and out with salt and pepper. Stuff the fish with the tangerine mixture and tie it closed with kitchen string. Heat an ovenproof saute pan over medium high heat and add 1/4 cup olive oil. When hot toss in the fennel seeds and peppercorns. Cook to flavor the oil for about 1 minute, remove the spices and discard them. Place the fish in the pan and cook on each side for about 2 minutes. Put the pan in the oven and roast the fish for about 15 to 20 minutes or until cooked through. Serve with the Fennel and Olive Salsa Verde.
• Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.

SLOW-ROASTED CHAR WITH FENNEL SALAD

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.

ROASTED ARCTIC CHAR WITH LEEKS AND HORSERADISH CREAM

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.