Arctic Char In A Broth With Cabbage And Mushrooms Recipes

Steps:

• Combine the rice, 1 3/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and cook until the water is absorbed, about 20 minutes. Turn off the heat and set aside, covered.
• Meanwhile, preheat the broiler. Peel the carrots and turnip and shave with a vegetable peeler into thin strips. Combine the shaved vegetables with the vinegar, sugar, 1 teaspoon salt and a few grinds of pepper in a large bowl. Mix and massage gently with your hands to evenly coat.
• Bring the teriyaki sauce, honey and sesame oil to a simmer in a small skillet over medium heat. Cook, stirring constantly with a rubber spatula, until thickened, 1 to 3 minutes.
• Arrange the fish skin-side down on a foil-lined baking sheet; season with salt and pepper. Brush with the teriyaki mixture. Broil until glazed and cooked through, 5 to 7 minutes.
• Divide the rice, pickled vegetables and fish among plates. Sprinkle with the sesame seeds. Top the vegetables with the seaweed snack strips.

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.

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.

Steps:

• Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
• Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
• Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
• Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
• Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.