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Slow-Baked Arctic Char With Crisp Potatoes Recipe

Slow-Baked Arctic Char with Crisp Potatoes Recipe - House & Home

Slow-baked Arctic char fish brushed with herb butter and served with a side of crispy potatoes.

Yield: 
4 servings
Ingredients: 

1 tbsp olive oil
2 oz. bacon or pancetta, diced
4 cups diced, unpeeled red potatoes
4 oz. shiitake mushrooms, stemmed and diced
Salt and freshly ground pepper
2 tbsp fresh parsley
4 skin-on Arctic char fillets (8 oz. each)

Herb butter
1/4 cup chopped shallots
3 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp capers
2 tsp chopped fresh lemon thyme
1 tsp grated lemon zest
3/4 cup butter softened

Instructions: 

Step 1: Preheat oven to 250°F.

Step 2: Heat oil in a large skillet over medium-high heat. Add pancetta and sauté for 1 minute. Add potatoes and sauté, stirring occasionally, until a few potatoes start to brown, about 2 minutes more. Cover, reduce heat to medium and cook for 8 to 10 minutes or until potatoes are tender.

Step 3: Uncover skillet, add mushrooms, season with salt and pepper and stir everything together. Cover again and cook for another 5 to 6 minutes or until mushrooms are tender and potatoes are golden. Sprinkle with parsley. Reserve.

Step 4: Combine shallots, parsley, chives, capers, lemon thyme and lemon zest while potatoes are cooking. Mix into butter.

Step 5: Place char fillets skin side down in an oiled baking dish. Sprinkle with salt and pepper. Brush each fillet with about 1 tsp herb butter.

Step 6: Bake for 25 to 28 minutes or until white juices are just beginning to appear. Place fish on serving plates and dot with remaining herb butter.

Step 7: Reheat potato mixture and serve with the fish.

See more recipes from Lucy Waverman and Beppi Crosariol.

Reprinted with permission from The Flavour Principle (2013 HarperCollins Canada).

Author: 

Lucy Waverman and Beppi Crosariol

Photographer: 

Ryan Szulc

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