Arctic Char En Papillote With Crispy Leeks And Garlic Recipes

Steps:

• Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
• Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
• Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.

Steps:

• Preheat oven to 350 degrees. Place green scallion pieces in a bowl of cold water and transfer to refrigerator until ready to use.
• Place fish in an even layer in a baking dish. In a small bowl, mix together rice wine and soy sauce; pour over fish. Sprinkle white scallion pieces and ginger over fish, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish is cooked through but still moist, about 7 minutes.
• Meanwhile, heat oil to a depth of 2 inches in a medium saucepan over medium-high heat. Add garlic and chiles and cook until golden and crisp. Using a slotted spoon, transfer garlic and chiles to a paper towel-lined place to drain.
• Remove fish from oven and drizzle chile sauce over fish. Drain green scallion pieces and sprinkle over fish along with cilantro, garlic, and chiles. Serve immediately with lime wedges and rice.

Steps:

• For the butter-braised cabbage: Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes. Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes.
• Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper.
• For the arctic char: The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper.
• Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible.
• Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest.
• Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat. Transfer to a wire rack or a paper towel-lined plate, at which point it will harden like a super-crispy fish chip.
• Serve the crisp arctic char over the butter-braised cabbage and top with the crispy fish skin.
• Cook's Note: Removing your fried fish skin to a wire rack will help it harden by letting the air circulate around it.

Steps:

• 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.
• 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.
• 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.
• 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.
• Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.
• 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

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.

Steps:

• Heat oil in large skillet. Add leeks, onion and fennel. Sauté until soft. Add 2 tablespoons fennel tops. Season with salt and pepper.
• Season inside of whole fish with salt and pepper. Spread leek mixture down center. Close up and tie fish with butcher's cord at 2-inch intervals. Pat skin of fish dry.
• Heat oven to 450 degrees. Lightly butter bottom of baking pan. Melt 1 tablespoon butter in a large nonstick skillet. Brown fish over high heat on one side, about 1 minute. Turn fish, then at once transfer to baking pan browned side up. Place on upper rack of oven for 25 minutes.
• Add shallots, vinegar and wine to skillet. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup. Remove from heat.
• When fish is done, transfer to serving platter and remove cords. Return skillet to medium heat. Whisk in remaining butter a tablespoon at a time. Add salt and pepper to taste. Pour sauce over fish, scatter remaining fennel tops over and serve.