Pan-grilled lightly smoked arctic char with chive dressing
by:
This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 (12 oz-1 lb/350-450 g) arctic char fillet (skinned)
1 small bunch of chives
1 small shallot (mineed)
1/3 cup (85 ml) extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
Hardwood sawdust, for smoking
LIGHT BRINE:
3 tablespoons salt
2 1/2 cups (600 ml) water
Servings Per Recipe: 4
Amount per Serving
Calories: 239
- Total Fat: 19.4 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 21.9 mg
- Sodium: 5666.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.6 g
- Sugars: 1 g
- Protein: 13.3 g
preparation
1. Make the brine by dissolving the salt in the water. Pour it into a shallow dish, add the arctic char fillet, cover, and leave for 20 minutes.
2. To smoke the arctic char, put a 1-inch (2.5-cm) Iayer of hardwood sawdust into the bottom of a wok or chef's pan. Rest six wooden chopsticks over the top of the sawdust, to act as a platform. Place the pan over a high heat until the sawdust starts to smoke, then reduce the heat to low.
3. Lift the char fillet out of the brine and dry it on paper towels. Rest a sushi mat (or something else that is flat and permeable, to let the smoke through) on top of the chopsticks and lay the fish on top. Cover the wok or pan with a lid and smoke the fish for 3 to 4 minutes.
4. Remove the mat with the fish on top from the pan and, with a metal spatula, carefully lift the fish off the mat onto a board. Cut into four even-sized pieces.
5. For the chive dressing, set aside 4 of the chives for a garnish; mince the remainder. Mix them with the shallot, olive oiI, vinegar, and salt.
6. Heat a ridged cast-iron grill pan until smoking-hot. Brush the pieces of smoked char with a little oil, place diagonally on the grill pan, and cook for 30 seconds on each side until the surface is lightly marked by the ridges and the center of the fish is just warm.
7. Spoon some of the dressing into the center of four plates and put the pieces of arctic char on top. Garnish with the reserved whole chives and serve immediately.
Cooks' note:
ALTERNATIVE FISH:Salmon trout.
0
comments