Login
Create Account
Slow-Roasted Char with Fennel Salad
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Use char, salmon or trout in this low-stress recipe of roasted fish topped with a crunchy pickled fennel salad and dill.
-
Main Ingredient
fish
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 25 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: gardner.marilyn
-
Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- 1/2 cups - unseasoned rice vinegar
- 1 tablespoons - sugar
- 2 teaspoons - kosher salt
- 1 teaspoons - caraway seeds
- 1/2 cups - water
- 6 cloves - garlic thinly sliced
- 1 - small fennel bulb thinly sliced lengthwise on mandolin
- 1 1/4 pounds - arctic char OR salmon fillet OR trout
- 1 tablespoons - olive oil
- - salt and pepper
- 3 tablespoons - olive oil
- 1 tablespoons - fresh lemon juice
- 1 tablespoons - chopped preserved lemon peel OR 1 tsp. chopped regular lemon peel
- 1/2 cups - dill fronds
Directions:
For the Pickled Salad:
Simmer rice vinegar, sugar, salt, and caraway seeds in water in a small saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add thinly sliced garlic cloves and let sit until garlic is slightly softened, 10-15 minutes.
Add half of sliced fennel bulb to brine and give it a good toss. Let sit until fennel softens lightly and tastes pickled, 8-10 minutes.
For Fish:
Meanwhile, place fish fillets in a 2-3 quart baking dish. Coat with 1 tablespoon of olive oil with salt and pepper. Roast in a 300° F oven until flesh easily flakes apart, 15-18 minutes.
To Serve:
Drain fennel mixture and toss in a small bowl with the 3 tablespoons olive oil, fresh lemon juice and lemon peel, along with remaining sliced fennel; season with salt and pepper. Mix in dill fronds.
Serve fish fillets topped with fennel salad.
Comments