nd pepper.
For the arctic char:
The secret to crispy
OUSE:
Sprinkle top of char with salt and pepper; cover
ver medium-high heat. Season arctic char with kosher salt and black
ith aluminum foil.
Season arctic char with salt, place in prepared
he curry powder. Dip the arctic char into the flour, shake to
In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.
se your hand to clean fish. Next, put them into basket
Remove and discard skin from fish. Cut fish into 4 serving pieces. Beat
Flake the fish with a fork or your
Place steaks on greased broiler pan.
Mix onion, lemon juice, salt, pepper and tarragon with melted butter.
Baste steaks with half the sauce, then broil 2 to 4 inches from heat.
When browned, turn over, and baste with remaining sauce.
Broil 10 minutes per inch.
Sprinkle with paprika, garnish with parsley.
Wash the fish parts in cool water, removing
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine fish, oil, and lime peel and juice in large bowl. Thread 3 pieces of fish and a lime wedge onto each of 12 skewers. Season.
Char-grill or grill until fish is cooked through, turning.
Combine arugula, ginger, ginger liquid and kecap manis in bowl. Season to taste. Serve with fish skewers.
nd peppers have a nice char, about 30 minutes. Transfer into
nd celery in strips. Mix fish cake well with egg, cornstarch
Wash slit lenghtwise and pat dry fish on both sides.
Marinate the fish with all the ingredients for 2 hours.
Using combination 4,put to roast for about 30 minutes or until the fish is done.
Place cooked fish on a big plate,garnish with slice tomatoes and spring onion.
Serve hot rice.
br>Wash the fish well.
Slice the fish into medium size
Char bell peppers over flame or
n my fish and white sauce and my tuna mornay recipes as
ins, or until tender.
Char peppers over an open gas