Crispy Skin Arctic Char With Butter Braised Cabbage Food

ARCTIC CHAR WITH LEMON-CAPER BUTTER

Steps:

• Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
• Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
• Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.

BRAISED CABBAGE

Steps:

• In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
• Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
• Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
• Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.

ARCTIC CHAR IN A BROTH WITH CABBAGE AND MUSHROOMS

Steps:

• Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .
• Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .
• Serve very hot.

BRAISED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat a heavy casserole. Add peanut oil. Saute the red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
• Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degree oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

ARCTIC CHAR WITH PEARS

Steps:

• Toss the pears with the orange juice in a large nonreactive bowl and set aside. Heat the oil and saute the shallots over medium-low heat for 20 to 30 minutes, until softened and slightly carmelized. Drain the pear slices and gently toss with the Grand Marnier, chives, ginger, and salt and pepper to taste. Fan out attractively on a serving platter, and top with the shallots.
• Preheat the oven to 400°F.
• Combine the panko with the curry powder. Dip the arctic char into the flour, shake to remove any excess, and place the fillets into a baking dish. Pat the panko onto their surfaces, and drizzle with the melted butter. Pour 2 Tablespoons of water around the fillets. Bake for about 12 minutes, or until the char is cooked through and the bread crumbs are browned.
• Arrange the char over the pears, so that the pear design is visible. Sprinkle with the walnuts, if desired.

HOT SMOKED ARCTIC CHAR FROM NUNAVUT

Steps:

• DIRECTIONS FOR IN HOUSE:.
• Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
• Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
• VARIATION:.
• Barbecued Hot Smoked Arctic Char: Soak 7 cups (1.75 L) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 L) in foil pan. Set remaining chips aside. Remove 1 grill rack; place foil pan with wood chips on coals. Place foil drip pan on opposite side. Heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
• Turn off burner under drip pan. Reduce heat of remaining burner to medium-low. Place fish on greased grill over unlit burner. Close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°F (107°C). Smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.