Best 2 Arctic Char With Chinese Broccoli And Sweet Potato Purée Recipes

Embark on a culinary journey to the icy realm of the Arctic, where pristine waters nurture the Arctic char, a fish renowned for its delicate flavor and firm texture. Prepared with meticulous care, this Arctic char recipe presents a symphony of flavors and textures, accompanied by vibrant Chinese broccoli and a velvety smooth sweet potato purée.

Savor the Arctic char, pan-seared to perfection, its crispy skin yielding to a tender and flaky interior. The subtle sweetness of the fish harmonizes beautifully with the earthiness of the Chinese broccoli, sautéed with garlic and ginger for a touch of aromatic zest. The sweet potato purée, prepared with roasted sweet potatoes, milk, and butter, adds a luscious creaminess that complements the other elements, creating a dish that is both elegant and satisfying.

This recipe offers a delightful balance of flavors and textures, showcasing the versatility of Arctic char and the vibrant colors of Chinese broccoli and sweet potato. Prepare to tantalize your taste buds with this exquisite dish, perfect for a special occasion or a cozy dinner at home.

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ARCTIC CHAR WITH CHINESE BROCCOLI AND SWEET POTATO PURéE

Arctic Char with Chinese Broccoli and Sweet Potato Purée image

Provided by Quinn Hatfield

Categories Fish Sauté Low Fat High Fiber Vinegar Broccoli Sweet Potato/Yam Fall Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
1 teaspoon (or more) hot prepared Chinese mustard
1 cup balsamic vinegar
1 1/2 teaspoons soy sauce
1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
2 slices bacon, cut into 1-inch pieces
2 teaspoons yellow mustard seeds
4 5- to 6-ounce arctic char fillets
2 tablespoons vegetable oil, divided

Steps:

Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.
Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.
Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.

ARCTIC CHAR WITH SPINACH BUTTER

Arctic Char with Spinach Butter image

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

Provided by David Tanis

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

10 ounces baby spinach
1 Arctic char, about 2 pounds, cleaned and left whole
Salt and pepper
1 teaspoon chopped fresh tarragon, plus a few sprigs for inside the fish
2 tablespoons unsalted butter at room temperature, plus 6 chilled tablespoons for sauce
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest
1 teaspoon finely sliced chives
1 pound boiled new potatoes, for serving (optional)

Steps:

Put spinach in a mixing bowl and pour boiling water over to wilt it. Drain in a colander, rinse with cool water and squeeze completely dry. Chop the spinach as finely as you can and set aside.
Heat oven to 375 degrees. Rinse fish and pat dry. Season fish inside and out with salt and pepper. Put a few tarragon springs in the belly cavity.
Line a roasting pan with a big piece of foil slightly longer than the fish, leaving ends hanging over. Smear middle section of foil lengthwise with 1 tablespoon soft butter and set fish on top. Smear top of fish with remaining tablespoon soft butter. Fold the sides of foil to the center and press against fish. Twist both ends of foil to make a tight package. Bake for 30 minutes. Remove pan from oven and let fish rest 5 to 10 minutes, still in the foil package, while you make the sauce.
Put crème fraîche in a wide saucepan or skillet over medium high heat and bring to a simmer. Cook for a minute or so, until slightly reduced. Add cooked spinach, stirring to coat. Season with salt and pepper and turn heat to low. Quickly stir in 1 tablespoon chilled butter at a time. Each spoonful should be just melted before adding the next, to make a creamy sauce. Remove from heat. Stir in lemon zest, tarragon and chives.
Transfer fish to a warm serving platter. Carefully remove foil. (Fish should be cooked through but moist.) Peel away and discard skin from top of fish. Pour any collected pan juices into the sauce, then spoon sauce over fish. Serve with boiled new potatoes if desired.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 14 grams, Sodium 871 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the freshest Arctic char. Look for fish that is bright in color and has a firm texture.
Make sure the Chinese broccoli is fresh and crisp. You can tell if it is fresh by looking for broccoli that has bright green leaves and stems that are not wilted.
Use a good quality sweet potato. A good sweet potato will be firm and have a smooth skin.
Don't overcook the Arctic char. The fish should be cooked until it is just opaque in the center.
Serve the dish immediately. This dish is best served hot and fresh.

Conclusion:

This Arctic char with Chinese broccoli and sweet potato puree is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is cooked to perfection and the vegetables are crisp and flavorful. The sweet potato puree adds a touch of sweetness and creaminess to the dish. This recipe is sure to become a favorite in your home.