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Who's afraid of arctic char?

Chef Nick Renzi of Petite Jaqueline shows you how to tame this salmon like fish.

Petite Jaqueline

Seared Arctic Char from Chef Nick Renzi

Sauce:

2c fish stock

2 shallots

1/3c white wine

1/3c dry vermouth

1 1/4c creme fraiche

Lemon juice

Salt

White pepper

Fish dry rub:

Dry fennel seed - toasted

Dry rosemary

Orange zest

- Lightly crush to create a rub.

Additional ingredients:

1/2c Spinach

1/4c arugula

1x 5.5 oz Arctic char

For the sauce:

Reduce fish stock with chopped shallot until nearly "dry," add white wine and vermouth. Reduce again.

Strain.

Slowly add the creme fraiche, stirring in each addition.

Heat until simmering.

Add spinach and arugula.

Stir for 35 seconds until greens partially wilt.

Season with lemon juice, salt and white pepper

For Arctic char

Season with salt and the dry rub

Place in a hot oiled pan skin side down

Reduce to medium heat until skin is crispy and lifts from pan.

Add 2 T butter and baste fish

Place in 500F oven for 5 minuets or until fish is cooked.

Serve fish skin side up on top of sauce.

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