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

Embark on a culinary journey to the Arctic regions with our tantalizing Arctic char recipe, where delicate flavors of the Arctic char harmonize with the vibrant hues and textures of Chinese broccoli and sweet potato puree. Discover a symphony of flavors and colors in this dish, complemented by a zesty lemon-butter sauce that elevates the Arctic char to new heights.

For a delightful vegetarian alternative, immerse yourself in the vibrant flavors of the Chinese broccoli and sweet potato stir-fry. This colorful dish bursts with the sweetness of caramelized sweet potatoes, the earthy notes of Chinese broccoli, and a hint of spice from ginger and garlic.

And for those seeking a comforting and nutritious meal, indulge in the velvety smooth sweet potato and parsnip soup. This creamy soup showcases the natural sweetness of sweet potatoes and parsnips, enhanced by a touch of fragrant spices. Served with a sprinkle of fresh herbs, this soup promises to warm your soul on chilly evenings.

Let's cook with our recipes!

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

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.

Tips:

For a crispy skin on the Arctic char, make sure the skin is dry before cooking and cook it skin-side down first.
To prevent the Chinese broccoli from overcooking, blanch it in boiling water for a few seconds before stir-frying.
If you don't have Chinese broccoli, you can substitute regular broccoli or bok choy.
Use a potato masher or food processor to get a smooth and creamy sweet potato puree.
Season the sweet potato puree with salt, pepper, and nutmeg to taste.
Serve the Arctic char with the Chinese broccoli and sweet potato puree immediately.

Conclusion:

This Arctic char with Chinese broccoli and sweet potato puree is a healthy and delicious dish that is perfect for a weeknight meal. The Arctic char is cooked to perfection, with a crispy skin and a flaky interior. The Chinese broccoli is tender and flavorful, and the sweet potato puree is creamy and smooth. This dish is sure to please everyone at the table.