arctic char

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon. 

Arctic Char with Spinach Butter

baby spinach

Arctic char, about 2 pounds, cleaned and left whole

Salt and pepper

tarragon,

unsalted butter

crème fraîche

lemon

chives

boiled new potatoes,

Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.

Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity. 

Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce. 

Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.

Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.

Arctic Char with King Trumpet Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce Recipe

Arctic Char with King Trumpet Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce

leeks

canola oil

thyme

bay leaf

fingerling potatoes

Meyer lemons

whipping cream

(1 stick) unsalted butter,

arctic char fillets

Coarse kosher salt

butter

chervil

Bon Appétit

Melt butter in heavy medium skillet over medium-high heat. Add leeks and sauté until tender, about 8 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Puree chives and oil in blender. Strain through fine sieve. Season oil to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Bring large saucepan of salted water to boil; add thyme and bay leaf. Add potatoes and boil until tender, about 14 minutes. Drain. Cut into 1-inch pieces. Return to pan; add butter and toss to coat. Season to taste with salt and pepper. Set potatoes aside.

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Set aside.

Using small sharp knife, cut off peel and white pith from lemons. Working over small bowl to catch juices, cut between membranes to release segments. Add segments to juice in bowl. Bring cream to simmer in small skillet over medium heat. butter and whisk until melted. Mix in lemon segments and juice. Simmer until thick, whisking occasionally, about 2 minutes (segments will fall apart). Season to taste with salt and pepper. DO AHEAD Potatoes, mushrooms, and lemon butter sauce can be made 2 hours ahead. Let stand at room temperature.

Heat oil in heavy large skillet over high heat. Sprinkle fish with thyme, salt, and pepper. Add fish to skillet, skin side down, and cook until skin is brown, about 5 minutes. Remove from heat. Turn fish over. Place lid on skillet to hold fish; tilt skillet to drain off excess oil. Discard oil. Add butter to skillet and tilt to melt butter and distribute evenly. Let stand covered until fish is just opaque in center, about 3 minutes.

Rewarm leeks, potatoes, and mushrooms over medium heat and spoon onto plates; top with fish. Rewarm lemon butter sauce over medium heat, whisking frequently; spoon over fish. Drizzle with chive oil. Garnish with chervil and serve.

Top 2 arctic char recipes from across the web

The most viewed arctic char recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Arctic Char with Spinach Butter

Arctic Char with King Trumpet Mushr...

Top 2 arctic char recipes from across the web

The most viewed arctic char recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arctic Char with Spinach Butter

Arctic Char with King Trumpet Mushr...

The most viewed arctic char recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine