Arctic Char Meunière from Relish Cooking Studio

Last week I told you about the Steamed Mussels in Coconut Milk. In fact, the day I posted the recipe I came across a fantastic deal on mussels and made the recipe for dinner. This was the first time that Bryan had the opportunity to taste this recipe. He loved it! It’s something I will likely make again soon. Because it’s tasty. Also because there’s a heat wave and I don’t want to turn on the oven. I went so far as to say it was my favourite recipe from the class. When I said that it was my favourite recipe, I had forgotten about this next recipe for Arctic Char Meunière, which is also fantastic and shares the title of favourite recipe from the Sustainable Seafood class.

Meunière can be made with almost any fish. The ingredients are the same, but the cooking time of the fish will vary. I’ve made this recipe twice at home now. Once with Boston Bluefish (I later found out this is more commonly known as Pollock, which is high in Omega-3 fatty acids and low in mercury, making it a very healthy option) and another time with Haddock (another fish that tends to be very low in mercury).

I’ve found the recipe is easiest to prepare if you can find a fillet of fish that is very thick and still has the skin on. If the fillet is thick, it is easier to tell when it needs to be flipped and when it is cooked through. Having the skin left on keeps the fish from falling apart in the frying pan.

There’s still two more fantastic seafood recipes coming your way over the next week.

As a side note, Loki had her first play-date with a puppy. I’m very excited about this because, even though they didn’t really play much, the interaction was a positive one. There was no cowering, growling, hissing, or scratching. Although the puppy barked at Loki a few times trying to get her to play. Loki doesn’t know this yet, but one day she will have a puppy brother or sister.

Arctic Char Meunière

Recipe by (and posted with permission from) Chef Mark Brown, demonstration at Relish Cooking Studio

Ingredients

Fish

  • 6 fillets of arctic char, about 4 ounces each, skin on – approximate cost $12.00
  • 1/2 cup all-purpose flour – approximate cost $0.75
  • 1 tablespoon olive oil – approximate cost $0.10
  • 1/2 cup salted butter – approximate cost $1.50
  • 1/4 cup chopped seaweed (optional) – approximate cost $0.50
  • 1 teaspoon lemon zest – approximate cost $0.10

Potatoes

  • 6 purple potatoes (or any other small potato, purple gives the dish more colour) – approximate cost $2.50
  • 1 sprig of thyme – approximate cost $0.25
  • 3 cloves garlic – approximate cost $0.75
  • 1 teaspoon salted butter – approximate cost $0.15

Green Beans

  • 1 cup green beans, trimmed – approximate cost $2.00
  • 1 teaspoon salt – approximate cost $0.05
  • 1 tablespoon salted butter – approximate cost $0.25
  • 1/2 cup slivered almonds, toasted (optional) – approximate cost $1.00
  • Water

Method

  1. Prepare the potatoes.
    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Wrap potatoes, a sprig of thyme, garlic, and 1 teaspoon of butter in foil.
    3. Bake in the oven until just tender (about 35 minutes).
  2. Prepare the green beans.
    1. Bring a large pot of water to a boil and season with salt.
    2. Prepare an ice bath in a large bowl.
    3. Blanch the green beans in the boiling salted water.
    4. When the beans are just beginning to soften, remove from the boiling water and place in ice bath to stop the cooking.
  3. Prepare the fish.
    1. Heat olive oil and 1 tablespoon of butter.
    2. Dredge the fish with flour.
    3. Shake off the excess flour.
    4. Sear the fish, skin side down, until evenly browned and crisp (cooked about 3/4 of the way through).
    5. Flip the fish and finish cooking through completely.
    6. Remove fish to a paper towel.
    7. Using the same pan, add the remainder of the half cup of butter.
    8. Cook over medium-low heat until the butter begins to brown.
    9. Add the lemon zest and seaweed (optional) to the butter and swirl in the pan for added flavour.
  4. Sautée the purple potatoes and green beans in a separate pan.
  5. Place a portion of fish, potatoes, and green beans on each plate.
  6. Spoon the brown butter sauce over each serving.
  7. Sprinkle with a few slivered almonds.
  8. Serve immediately.

Makes 6 servings (approximate cost: $3.65 per serving).

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2 Comments

  1. Halibut with Espellete Crust and Sultana Raisins from Relish Cooking Studio « The Cook's Sister
  2. Second Blogiversary | The Cook's Sister

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