Daniel Cooks up Arctic Char
Serving up something gourmet comes easy when Daniel from our meat department tells you how! Here’s an easy way to cook up Arctic Char (a nice alternative to salmon) which presents beautifully when you are ready to serve.
For each serving you will need:
- 1 fillet Arctic Char
- Handful of Fresh Baby Spinach
- Vegetable Stock
- Thumb-size piece of ginger
- 3 fresh shitake mushrooms, sliced
- Fresh lemon juice
- Sea salt and white pepper
- Olive oil
For the broth:
Heat vegetable stock, add roughly chopped ginger and simmer for 5 minutes; strain out ginger pieces. Set strained broth aside and season with a little salt to taste.
For the fish:
Season fillet with salt and white pepper. Heat a pan with a little olive oil until very hot. Add fillet, skin side down and cook until there is only a small area of rawness left on top of fish. Flip fillet over and sear for 20 seconds. At this point, you can carefully peel and discard the skin from the fillet (optional.) Carefully remove fillet from pan and set aside. In the same pan, add a little butter and then add spinach. Season, and cook until just wilted. Place spinach in a mound in center of a clean plate, place cooked fillet (skin side down if you kept the skin) on top of spinach. Add the sliced mushrooms to the broth, and then spoon mushrooms and broth around plate as shown. Squeeze lemon over the fish and serve.
