Pan Seared Arctic Char Recipe
chive beurre blanc, coconut jasmine rice, market vegetables
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Ingredients
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Fish
Chive Beurre Blanc
Coconut Jasmine Rice
Market Vegetables
Method
Preparation
- 1
Prepare the Coconut Jasmine Rice
In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked. Remove from heat and let it sit, covered, for 5 minutes.
- 2
Prepare the Chive Beurre Blanc
In a saucepan, combine shallots and white wine. Simmer until reduced to about 2 tablespoons. Stir in heavy cream and simmer for another minute. Whisk in cold butter, one cube at a time, until emulsified. Stir in fresh chives and season with salt to taste.
- 3
Cooking the Fish
- 4
Pan-Sear the Arctic Char
Season the Arctic char fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip and cook for an additional 2-3 minutes until the fish is cooked through.
Plating
- 5
Serve the Dish
On a plate, serve a scoop of coconut jasmine rice, top with the pan-seared Arctic char, and drizzle with chive beurre blanc. Add sautéed market vegetables on the side.
