Text 16096, 84 rader
Skriven 2007-05-29 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: Re: Question?  was:..Cana
=================================
-=> Quoting Cindi Marshall to Jim Weller <=-

 JW>            cold smoked arctic char

 CM> May I ask what char is?  I've never heard of it before.

Hi Cindy

It's a member of the salmon and trout family that is only found in
the far north. Like salmon they run to sea but they are only found
in rivers flowing directly into the Arctic Ocean. They are
circumpolar i.e. they range from Canada and Alaska to Siberia,
Russia, Scandinavia and Greenland.

I live in Yellowknife, in the Northwest Territories, on the shore of
Great Slave Lake which connects to the Arctic Ocean via the
Mackenzie River. There are no char here though; I have to go further
north to find them, although they are common enough in the stores.
(They are rarer as one goes further south though.)

They are even tastier than salmon. The flesh ranges from pink to
red, and are similar in taste to the Dolly Varden trout, but richer
and oiler.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Nut Crusted Arctic Char
Categories: Canadian, Main Dish
  Servings: 4

      4    Arctic char, salmon or trout
           fillets
      1 TB (15 ml) canola oil
           salt/pepper to taste
      1 c (250 grams) unsalted nuts,
           -finely chopped (walnuts,
           -hazelnuts, pecans)
           CRANBERRY ORANGE BUTTER
           SAUCE:
    1/4 c  (55 grams) butter
      1 TB (15 ml) cranberry sauce,
           canned is fine
           Juice of one mandarin
           orange

Season the fish with salt and pepper.  Place the finely chopped nuts
onto a flat plate or surface.  Coat one side of the fillet with the
crushed nuts by placing the fish on top of the nuts and gently
pressing to make sure that the nuts adhere to the fish.

Heat the oil in a non stick skillet on medium high heat. Ensure the
oil is quite hot so the fish can get a nice crust. Fry the fish nut
side down. Cook the fillet approximately 3-5 minutes. Gently flip
the fillets and cook an additional 5 minutes. Do not overcook.
Remove fillets from skillet and keep warm while making the sauce.

In a small sauce pan or skillet, heat the butter until foam
subsides. Ensure butter does not brown. Remove butter from heat.
Stir in cranberry sauce and mandarin juice. Add salt/pepper to
taste. Pour over nut crusted Arctic Char and serve.

Make ahead tip: Fry the fish, nut side down as described in recipe.
Remove fillets from skillet and place on a parchment lined baking
sheet and refrigerate until ready to serve.  Pre heat oven to 400
degrees.  Bake fillets for 5-7 minutes. Remove from oven and top
with cranberry orange sauce and serve.

Submitted by Brad Smoliak - Smoliak Cooks


  From: Http://Www.Growingalberta.Com/  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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