This delicious recipe is from our Icebergs & Belugas Cookbook (page 20). Serves 6. And you’re going to love it!
Almond-Crusted Arctic Char
- 1 cup sliced almonds
- 1 tbsp. chopped fresh parsley OR 1 tsp. dried
- 1 tbsp. grated lemon peel
- ½ tsp. salt
- 1/8 tsp. ground black pepper
- 6 x 6 oz. skinless char fillets
- Dymond Lake Seasoning**
- 1 large egg, beaten
- 2 tbsp. butter
- 2 tbsp. olive oil
Leek and Lemon Cream Sauce
- 2 medium leeks OR 2 cups finely chopped onion*
- 2 tbsp. butter
- 3 tbsp. fresh lemon juice
- 1 cup whipping cream
- salt and pepper, to taste
- To make the sauce, wash leeks thoroughly. Cut in half and slice thinly (use on the white and pale green parts). In a heavy saucepan, sauté leeks in butter for 2 minutes, over medium-high heat. Reduce heat, cover and cook until tender, about 20 minutes.
- Reduce heat to medium. Add lemon juice and stir until the liquid evaporates, about 1 minute. Stir in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly.
- Season to taste with salt and pepper. If not using immediately, refrigerate until ready to serve then, reheat.
- Combine the almonds, parsley, lemon peel, salt and pepper on a plate. Place the flour on another plate.
- Sprinkle char with Dymond Lake Seasoning**. Dredge the char with flour, shaking off excess. Lightly brush 1 side of each fillet with beaten egg. Press brushed side of fillet into almond mixture, pressing lightly to make it adhere. Set fillets aside until all are prepared.
- Melt 1 tbsp. of butter and 1 tbsp. of oil in a heavy, large skillet over medium heat. Add fillets, almond-side down. Cook in 2 batches if necessary. Cook until almond crust is brown, about 5 minutes. Turn fillets over and sauté until cooked through, about 3-5 minutes. Serve with the reserved sauce.
*Pour boiling water over onions, let sit for five minutes. Drain and use as above.
**Dymond Lake Seasoning – appropriate substitutions range from plain or seasoned salt and/or pepper to a combination of oregano, basil, parsley, thyme, celery salt, onion salt, paprika, pepper, salt and garlic powder. Dymond Lake Seasoning is available for purchase here.
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This is the best recipe for arctic char. Easy, elegant and absolutely delicious.