Artic Char is a pink flesh fish, of the same texture as salmon. It is an oily fish with about the same omega profile as salmon is but it is not farmed. You can find it in fish markets like Captain Marden's in Wellesley or at Whole Foods. (Legal Sea Foods is one of the only restaurants I have seen serve it.) The taste is not as strong as salmon so it is a good alternative for salmon-frowners.
olive oil
1 large shallot, sliced thin
1 large clove garlic, chopped
1/2 teaspoon Dijon mustard
8 oz Frisse (green-white greens which look somewhat like frizzy hair)
1 pound of arctic char (or salmon if you can't find artic char)
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1 tablespoon chopped fresh marjoram (herb)
1 lemon, quartered
1. Heat 1 tablespoon olive oil in saute pan. Saute shallot and garlic until soft and fragrant - pour oil, shallots and garlic into a bowl
2. Heat 1 tablespoon olive oil in same saute pan, place fish flesh side down, sear fish about 3 minutes. Flip, sprinkle with salt and pepper and let cook, skin side down, an addition 5-7 minutes.
3. Meanwhile, whisk mustard, juice of one lemon wedge and an additional 1-2 tablespoons of extra virgin olive oil together. Poor dressing over washed frisse and toss to coat.
3. Enjoy with a glass of Pinot Gris!
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