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
Preparing the Rice
- 1
Cook the Coconut Jasmine Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
Cooking the Vegetables
- 2
Making the Chive Beurre Blanc
- 3
Prepare the Chive Beurre Blanc
In a saucepan, combine white wine and shallots. Cook over medium heat until reduced to about 2 tablespoons. Add heavy cream and bring to a simmer. Gradually whisk in the cold butter until emulsified. Stir in chopped chives and season with salt to taste.
Cooking the Arctic Char
- 4
Pan Seer the Arctic Char
Season the Arctic char fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Serving
- 5
Plate the Dish
On each plate, serve a portion of coconut jasmine rice, topped with the sautéed market vegetables. Place a pan-seared Arctic char fillet on top and drizzle with chive beurre blanc before serving.
