Arctic Char may look like salmon but don’t be fooled!
Sustainably raised in Iceland’s pristine glacial fjords, this pink-fleshed fish has a milder flavor and buttery soft texture that simply melts in your mouth.
What You’ll Need for Pan-Roasted Char Fillet:
4 7-ounce char fillets
Canola or olive oil
Salt and pepper to taste
What to Do:
The trick to tender fish and crispy skin is to begin with a dry fillet. Pat dry with a paper towel to draw out excess moisture for a better sear. Liberally season with salt and pepper on both sides.
Heat a nonstick or cast iron pan on medium-high and lightly coat the bottom with oil. When the oil starts to shimmer, gently lay fillet skin-side down away from you to avoid splatter.
Let it cook until 3/4 of the side of the fillet is opaque, about 3-5 minutes. Carefully flip away from you and cook another minute in the pan. Set aside to rest.
What You’ll Need for Creamy Mashed Potatoes:
5 Russet or Yukon Gold potatoes
16 ounces whole milk or heavy cream
12 ounces butter, chilled
Salt and pepper
What to Do:
Cover potatoes in liberally salted water and bring to a simmer. Cook until you can easily pierce into the center with a paring knife. Strain potatoes and allow to dry for a few minutes.
Peel the skin and scoop the pulp into a food mill or a fine mesh strainer and pass through into a mixing bowl.
Bring the milk or cream to a simmer in a medium size pot. Pour the strained potatoes into the pot and add cubes of chilled butter while mixing vigorously. Season with salt and pepper and adjust consistency and taste with additional milk or butter.
What You’ll Need for Roasted Vegetables:
Canola or olive oil
12 baby carrots
3 parsnips
8 cipollini onions
What to Do:
Preheat oven to 450°.
Peel the carrots, parsnips, and onions. Cut the carrots and turnips into bite size pieces, cutting on angles to allow for better charring on the edges. Toss each vegetable separately in oil until lightly coated and season liberally with salt and pepper.
Roast in the oven for 10-20 minutes, checking every 5 minutes. Stir occasionally to promote even browning. Pierce through with a paring knife to check for doneness.
Post written by seafood buyer, Brittney Bullock.