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| Arctic Char with Carrots and Honey |
| dapted from "Fou de Saveurs" by Marc Veyrat (Hachette, 1994) |
| 12 tablespoons unsalted butter |
| 1 3-pound arctic char, cleaned, head and tail removed |
| 16 baby carrots, peeled, with stems trimmed |
| 1 1/2 tablespoons evergreen, acacia or other strong honey |
| Sea salt and freshly ground black pepper |
| 20 white peppercorns, crushed. |
| 1. Preheat oven to 300 degrees. Place a skillet or flameproof baking pan large enough to hold fish |
| over medium heat. Add 5 tablespoons butter. When it is foamy, add fish. Cook for 4 minutes on |
| each side, adjusting heat so butter does not brown. |
| 2. Place a large sheet of heavy-duty foil on a work surface. Transfer fish to foil and wrap it, sealing |
| tightly. Set foil-wrapped fish on a baking sheet, and place in oven for 5 minutes. Remove from oven, |
| and set aside; fish will continue to cook in foil. |
| 3. Fill a small saucepan with 3 cups water, and bring to a boil. Add carrots, 1 tablespoon honey |
| and 1/2 teaspoon salt. Reduce heat, and simmer until carrots are tender, about 6 minutes. Drain, |
| 4. In a small saucepan, combine vegetable broth, lemon juice, remaining 7 tablespoons butter, and |
| salt and pepper to taste. Bring to a boil, remove from heat and whisk briefly. Sauce should be |
| syrupy; if not, return to heat for a minute or two. |
| 5. Check fish by opening foil and making a small cut into thickest part. It should be slightly rare in |
| center. If additional cooking is needed, return to oven for a few more minutes. |
| 6. To serve, remove fish from foil, and place on serving platter. Spoon butter sauce on and around |
| fish, and sprinkle with crushed white peppercorns. Arrange carrots on platter, drizzle with |
| remaining 1/2 tablespoon honey and serve. |
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