Cedar Plank Arctic Char Recipe
(serves 2)
Ingredients:
2 fillets of arctic char 4-5 ounces each (or 1 large fillet, 10 oz which you can plate on a platter)
2 cedar planks (or 1 large one)
Chef Tip: Take the skin off the fish. That will enable the char flavor to better seep in
1 Tablespoons vegetable oil
Chef Tip: Do not use olive oil; it will burn and turn bitter. So you want a vegetable oil with a high heat point
1 head fennel roasted
Chef Tip: You can cook the fennel from raw for a more al dente texture
8 ounces Yukon gold potatoes (boiled), then cut into wedges
Chef Tip: You can cook the potatoes from raw if you prefer. You just have to slice them up nice and thin and you can crisp them in the pan. You can also substitute sweet potatoes or any vegetable. Cau-liflower works really well with this dish.
1 clove garlic, minced
shallot minced
1 Tablespoon fresh finely chopped parsley
2 Tablespoons white wine
Chef Tip: You can also use vegetable stock
1 Tablespoon unsalted butter
Salt and pepper to taste
cup chimichurri sauce
For Arctic Char:
If cooking on an outside grill, while getting your grill hot, soak your cedar plank in cold water (at least 20 minutes).
Season the fish with salt and pepper and place on the cedar plank.
Put the plank, with the fish on it, on your grill and cover the grill.
Cook for approximately 6 minutes.
If not using a grill, do not soak your cedar plank, and instead just char the plank with open flame from a gas stove or grill.
Preheat oven to 425 degrees.
Then, in a very hot sauté pan (on high), place the vegetable oil, and then the seasoned fish.
Sear it on 1 side for approximately 30 seconds
Flip the fish straight onto your charred cedar plank.
Pop it into the oven for 3-4 minutes to cook.
Chef Tip: Arctic Char is not a fish you need to worry about cooking well the whole way through. It can be eaten very rare
While char is cooking, sauté together with a little oil on medium high heat the roasted fennel, pota-toes, garlic, shallot, salt and pepper.
Deglaze the pan with a little white wine and add the tablespoon of butter. Cook on high until liquid is evaporated and butter is melted. Add the parsley and re-season to taste.
To Plate:
Serve the arctic char on the cedar plank. Arrange the sautéed fennel and potatoes over the top of the fish. Finish with chimichurri sauce.
Chimichurri Sauce
Chef Tip: Chimichurri is a great sauce for fish, steaks or just dipping bread. You can substitute a store-bought chimichurri or pesto sauce
1 bunch parsley
bunch cilantro
1 clove garlic
cup diced yellow onion
cup fresh lemon juice
teaspoon red pepper flakes
1 pinch ground cumin
cup olive oil
salt and pepper to taste
Put all ingredients into a food processor except the oil. Process all ingredients until they are finely chopped. Slowly add in your olive oil. Re-season to taste with salt and pepper.
The Deal: Dine at Heritage by next Tuesday, April 23, and tell them you saw this feature on 6abc, they'll give you a free dessert with your entree purchase.
Heritage Restaurant
914 N. 2nd Street
Philadelphia, PA 19123
215.627.7500
https://heritage.life/
https://www.facebook.com/HeritagePhilly/