DIRECTIONS FOR IN HOUSE:
Sprinkle top of char with salt and pepper
For the butter-braised cabbage:<
ith aluminum foil.
Season arctic char with salt, place in prepared
ver medium-high heat. Season arctic char with kosher salt and black
hallots over medium-low heat for 20 to 30 minutes, until
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.
For the aioli, combine mayonnaise, lemon
ash, clean and dry the fish.
To caramelise the onions
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.
Add the salt. Dust the fish in a little flour. Put
baking tray and roast for 35 mins, or until crispy
For the cabbage salad, combine all ingredients in a large bowl, tossing well. Set aside.
Preheat an oiled grill pan on medium heat. Combine cornmeal and seasoning on a large plate. Roll fish in mixture to coat. Cook fish for 2-3 mins each side, until crisp and golden.
Meanwhile, warm tortillas according to package directions. Combine sour cream, yogurt and Tabasco in a small bowl.
Top each tortilla with cabbage salad. Flake cooked fish over salad and drizzle with sauce. Roll up and serve with lime wedges.
eat while preparing the fish.
Pat the fish dry and season
han needed.
Fry fish fillets in oil for 3 to 4
ver both sides of the fish fillets.
Combine all of
ts and gills from the fish, This is done by
EPARATION.
Remove any fish bones and cut the fish up into bite
ep enough to cover the fish once placed in it. Whisk
For Sauce: While fish is steaming, combine sauce ingredients
he fish for the grill, lightly grease the foil. Wash the fish and