Best 2 Arctic Char In A Broth With Cabbage And Mushrooms Recipes

**Dive into the Arctic Flavors: A Culinary Journey with Arctic Char, Cabbage, and Mushrooms**

Indulge in the culinary delights of the Arctic with our tantalizing recipes featuring Arctic char, cabbage, and mushrooms. Discover the unique flavors of the Arctic char, a prized fish known for its delicate taste and firm texture. Perfectly paired with cabbage and mushrooms, these recipes offer a symphony of flavors and textures that will transport you to the frozen landscapes of the North. From a hearty Arctic char chowder to a flavorful sauté, each dish showcases the best of these ingredients, promising a culinary adventure you won't forget. So, gather your ingredients, prepare your taste buds, and embark on a journey to the Arctic, one bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

ARCTIC CHAR

ARCTIC CHAR image

Yield 2 people

Number Of Ingredients 10

Ingredients

1 (10 ounce) fillet arctic char, rinsed and
patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
1/4 cup olive oil (I used less)
1/4 cup sherry wine (I used vermouth)
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. 2. Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest. 3. Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper. 4. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

SESAME ARCTIC CHAR DONABE RECIPE

Sesame Arctic Char Donabe Recipe image

The base for this dish is dashi, a type of stock used in Japanese cooking made from kombu and bonito flakes (you can find both at Asian markets and in the Asian foods section of some grocery stores). Think of it as a faster, simpler, and cleaner-tasting fish stock.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 (5x4") pieces kombu
6 oz. dried soba noodles
2 tsp. toasted sesame oil, plus more for drizzling
1 oz. bonito flakes (about 4 cups)
1 bunch scallions
1/3 cup mirin (sweet Japanese rice wine)
2 Tbsp. soy sauce
Kosher salt
1 (1-lb.) skinless arctic char fillet
2 small turnips, trimmed, scrubbed, thinly sliced
1 small daikon, peeled, thinly sliced
6 oz. enoki mushrooms, trimmed
Toasted sesame seeds (for serving)

Steps:

Combine kombu and 4 1/2 cups cold water in a medium saucepan. Let sit until kombu is pliable, 25-30 minutes.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Shake off excess water and toss noodles in a medium bowl with 2 tsp. oil. Divide among serving bowls and set aside.
Bring kombu mixture to a boil over medium heat, then immediately remove pan from heat. Lift out kombu from broth with tongs and discard. Add bonito flakes to broth and stir once to moisten. Bring mixture to a simmer over medium, then reduce heat and simmer very gently 5 minutes. Let sit off heat 15 minutes. Strain dashi through a fine-mesh sieve into a large heatproof measuring glass or a medium bowl; discard solids. (You should have about 4 cups.)
While the dashi is infusing, remove the dark green tops of the scallions from the white bulbs. Thinly slice tops and set aside for serving. Slice bulbs on a diagonal into 1/2" pieces; set aside.
Pour dashi into a large donabe or skillet and add mirin and soy sauce; season with salt. Place fish in the center of the skillet and arrange turnips, daikon, mushrooms, and reserved scallion bulbs around fish. Heat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needed). Cook until fish looks opaque all across the surface, 10-15 minutes. Remove donabe from heat and let rest 5 minutes.
To serve, sprinkle sesame seeds and reserved scallion tops over fish and vegetables and drizzle with more oil. Break fish into smaller pieces and divide among reserved noodle bowls. Ladle vegetables and dashi over.
Dashi can be made 1 day ahead. Cover and chill.

Tips:

To ensure the best flavor, use fresh Arctic char fillets. If frozen fillets are used, thaw them thoroughly before cooking.
Sear the Arctic char fillets in a hot pan until golden brown. This will help to lock in the flavor and prevent the fish from drying out.
Use a variety of vegetables in the broth, such as cabbage, carrots, celery, and mushrooms. This will add flavor and nutrients to the dish.
Season the broth with salt, pepper, and other herbs and spices to taste.
Simmer the broth for at least 15 minutes, or until the vegetables are tender.
Serve the Arctic char in a broth with cabbage and mushrooms over rice or noodles.

Conclusion:

Arctic char in a broth with cabbage and mushrooms is a delicious and healthy dish that is perfect for a cold winter night. The fish is cooked in a flavorful broth that is packed with vegetables. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try.