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Recipe

Poached Arctic Char with Brown Butter and Shiitake

Scott Phillips

Servings:4

布朗坚果黄油和蛋挞新鲜柠檬补arctic char’s rich flavor, and the accompanying shiitake and sugar snap peas add texture and earthy sweetness. If you can’t find arctic char, use wild-caught Pacific salmon instead.

Ingredients

  • 4 5- to 6-oz. skinless arctic char fillets (about 3/4 inch thick)
  • Kosher salt
  • 6 oz. (3/4 cup) plus 2 Tbs. unsalted butter
  • 8 thin lemon slices plus 1 Tbs. juice (from 1 medium lemon)
  • 4 quart-size Ziploc storage or freezer bags
  • 8 oz. shiitake mushrooms, stemmed and quartered (4 cups)
  • 4 oz. sugar snap peas, strings removed and thinly sliced on the diagonal (1-3/4 cup)
  • 1/2 tsp. toasted sesame seeds
  • 1/8 tsp. crushed red pepper flakes

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 105
  • Sodium (mg): 380
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 30

Preparation

  • Pat the fish dry and season on both sides with 1 tsp. salt total. Transfer to a plate, cover with plastic wrap, and chill for 1 to 2 hours.
  • Have ready a small, fine strainer set over a small heatproof bowl. In a 1- to 2-quart saucepan, melt the 3/4 cup butter with 4 of the lemon slices over medium heat, swirling frequently, until the milk solids turn golden-brown, 6 to 8 minutes. Immediately strain the butter, pressing on and then discarding the lemon slices. Let cool to room temperature.
  • Divide the butter and the remaining 4 lemon slices among the 4 bags. Put 1 piece of fish in each bag. Seal the bags, pressing out as much air as possible, and gently massage the fish to coat it all over.
  • Fill a 4-quart pot with 3 inches of water and clip a deep-fat, probe, or instant-read thermometer to the side of the pot. Heat the water slowly over low heat to 140°F, about 15 minutes. Put the bags of fish in the water (the tops of the bags can stick out) and cook, maintaining a water temperature of 135°F to 145°F, until the center of the fish registers 130°F to 135°F on an instant-read thermometer (open the bags to check), 10 to 12 minutes. Transfer the bags to a rimmed baking sheet and let sit for 5 minutes.
  • Meanwhile, melt the remaining 2 Tbs. butter in a 12-inch skillet over medium heat until foamy, then add the mushrooms and a pinch of salt. Cook, stirring often, until the mushrooms are light golden, 3 to 5 minutes. Add the peas and 2 Tbs. of water and cook, stirring often, until the peas are bright green and crisp-tender, about 2 minutes. Add 1/4 tsp. of the sesame seeds and the red pepper flakes, then season to taste with salt.
  • Using scissors, snip off one corner of each bag and drain the butter into a small bowl. Stir the lemon juice into the butter and set aside. Divide the mushrooms and sugar snap peas among 4 dinner plates. Open each bag and cut down the center perpendicular to the seal. Using a spatula, lift the fillets from the bags and arrange on top of the vegetables. Pour the reserved lemon-butter mixture over the fish, garnish with the lemon slices and the remaining 1/4 tsp. sesame seeds, and serve.
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Reviews (1 review)

  • TeresaMpls| 11/16/2013

    Outstanding. The fish was so tender and moist, it was a revelation. I took a suggestion from one of the other recipes from the original FC article and served this with finely mashed potatoes; it was an excellent combination.

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