Filet De Arctic Char Recipe
Make Filet De Arctic Char Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filet
Pan sauce
To finish & garnish
Method
Filet
Prepare fish
Pat the arctic char fillets dry with paper towels. Check for pin bones and remove if present. Season both sides and the skin lightly with kosher salt (1 tsp total) and freshly ground black pepper (1 tsp total). Lightly dust the flesh side with the all-purpose flour, tapping off any excess.
Sear fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot but not smoking, place the fillets skin-side down (press gently for 10 seconds to prevent curling). Cook undisturbed for 3-4 minutes until the skin is crisp and releases easily.
Finish in pan
Flip each fillet carefully and add the remaining 2 tablespoons butter to the pan. Spoon the melted butter over the top of the fillets for 1-2 minutes, or until the fish reaches an internal temperature of 50–52°C (122–125°F) for medium-rare to medium (or cook to your desired doneness). Transfer fillets to a warmed plate and tent loosely with foil while you make the pan sauce.
Pan sauce
Sauté aromatics
Reduce heat to medium. If there is more than about 1 tablespoon of fat in the pan, spoon out excess, leaving about 1 tablespoon with any fond. Add the minced shallot and sauté for 1–1.5 minutes until softened but not colored. Add the minced garlic and cook 20–30 seconds until fragrant.
Deglaze
Pour in the dry white wine (60 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by about half (about 1–2 minutes).
Build sauce
Add the fish or vegetable stock (120 ml) and bring to a gentle simmer. Reduce until slightly thickened, about 2–3 minutes. Stir in the lemon juice (30 ml) and heavy cream (60 ml), and simmer 1–2 minutes to combine.
Strain (optional)
If you prefer a smooth sauce, strain it through a fine-mesh sieve into a small saucepan or bowl, pressing gently to extract the liquid; discard solids.