Wild
Arctic Char With Green Grape Beurre Blanc
Serves: 2
Prep & Cook Time: 15 mins.
Ingredients:
2 6-8 ounce wild Arctic char fillets
2 ½ tbsp. salted butter
1 cup green seedless grapes blanched, peeled and halved
1/3 cup white wine
Sea salt to taste
Pinch of cayenne
Method:
Preheat the sauté pan to medium high and add 1 tbsp. of butter. Season the Arctic char fillets with sea salt. When the butter has melted, sear the char meat side-down until crispy brown.
Remove the char from the pan and place it on the BBQ on medium low heat. In the same sauté pan on high heat, add the white wine to deglaze the pan. Reduce the wine by half and add the grapes.
Season with cayenne and reduce the heat to medium. Add the last 1 ½ tbsp. of cold butter and cook for approx. 3 minutes or until the sauce thickens. Remove the char from the BBQ and top with the grape beurre blanc sauce.
Another original mouth-watering recipe from Kosta
the Fishmonger …..
for you to savour!
Special Remarks:
Wild Artic char is harvested in the pristine, icy cold, clear waters of Nunavut.
The Inuit people harvest this fish from the select lakes and streams which render the best of the Arctic char. It is a moist, succulent, and rich-flavoured fish. Artic char, like Chinook salmon, comes in various flesh colours. It ranges from pale white to dark red.
The season for fresh wild Arctic char is from July 15th to September 15th. When you are cooking Arctic char, you can use many of your favourite salmon recipes because, although the char is unique, it has similar properties to salmon.
Farmed Arctic char is also available year 'round but it is quite different from the wild char. Be prepared to pay more for the wild.
We welcome your feedback or questions at kostaz@telus.net
or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay
Market, North Vancouver.