Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your products delivered in 3-5 business days! Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Arctic Char with Quinoa Crumble

Summer 2016
201604022.jpg
food and drink

BY: Lucy Waverman

Arctic char is a mellow, attractive cold-water fish quite underused by home cooks. It should not be. Its flavour profile is somewhere betweenfreshwater trout and salmon and its colour ranges from light pink to a deeper red. Its fat content is similar to the less fatty sockeye salmon and it is always cooked on the skin. It cooks easily, takes to flavours and makes a pretty presentation as you serve a whole fillet per person. The quinoa crunch gives a layered texture to this dish and can be used as a sprinkle on vegetables or other fish.

QUINOA CRUMBLE
½ cup (125 mL) red and white mixed quinoa or all white
1 cup (250 mL) water
Salt to taste

FISH
4 fillets Arctic char, on the skin, about 8 oz (250 g) each
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) mayonnaise
2 tbsp (30 mL) chopped fresh tarragon
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper to taste

SAUCE
½ cup (125 mL) rosé wine
1 cup (250 mL) fish or chicken stock
2 tbsp (30 mL) cranberry or pomegranate juice

1 Preheat oven to 350°F (180°C).

2 Wash quinoa in a strainer. Drain well. Place in pot and cover with water. Bring to a boil and reduce heat to simmer. Simmer 12 to 15 minutes or until cooked. Drain well. Lay on a parchment-lined baking sheet and bake for 30 minutes or until dry and crunchy, stirring around occasionally. Season with salt to taste.

3 Place fish in 1 or 2 oiled metal baking dishes or sheet pans. Combine olive oil, mayonnaise, tarragon, mustard, salt and pepper. Brush onto fish. Let sit for 30 minutes.

4 For sauce, add wine to a saucepan and bring to boil. Boil for about 2 minutes or until 2 tbsp (30 mL) remains. Add stock and cranberryjuice. Reduce until slightly thickened, about 3 minutes longer.

5 Sprinkle 1 tbsp (15 mL) quinoa crumble on top of each fillet. Bake the fish in 350°F (180°C) oven for 10 to 12 minutes or until stillslightly pink in centre. Transfer fish to serving dishes and drizzle sauce around fish.

Serves 4

What to Serve

LCBO#:237313
$12.45  
LCBO#:560912
$11.95  
201604022.jpg
food and drink

Arctic Char with Quinoa Crumble

Summer 2016

BY: Lucy Waverman

Arctic char is a mellow, attractive cold-water fish quite underused by home cooks. It should not be. Its flavour profile is somewhere betweenfreshwater trout and salmon and its colour ranges from light pink to a deeper red. Its fat content is similar to the less fatty sockeye salmon and it is always cooked on the skin. It cooks easily, takes to flavours and makes a pretty presentation as you serve a whole fillet per person. The quinoa crunch gives a layered texture to this dish and can be used as a sprinkle on vegetables or other fish.

QUINOA CRUMBLE
½ cup (125 mL) red and white mixed quinoa or all white
1 cup (250 mL) water
Salt to taste

FISH
4 fillets Arctic char, on the skin, about 8 oz (250 g) each
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) mayonnaise
2 tbsp (30 mL) chopped fresh tarragon
1 tbsp (15 mL) Dijon mustard
Salt and freshly ground pepper to taste

SAUCE
½ cup (125 mL) rosé wine
1 cup (250 mL) fish or chicken stock
2 tbsp (30 mL) cranberry or pomegranate juice

1 Preheat oven to 350°F (180°C).

2 Wash quinoa in a strainer. Drain well. Place in pot and cover with water. Bring to a boil and reduce heat to simmer. Simmer 12 to 15 minutes or until cooked. Drain well. Lay on a parchment-lined baking sheet and bake for 30 minutes or until dry and crunchy, stirring around occasionally. Season with salt to taste.

3 Place fish in 1 or 2 oiled metal baking dishes or sheet pans. Combine olive oil, mayonnaise, tarragon, mustard, salt and pepper. Brush onto fish. Let sit for 30 minutes.

4 For sauce, add wine to a saucepan and bring to boil. Boil for about 2 minutes or until 2 tbsp (30 mL) remains. Add stock and cranberryjuice. Reduce until slightly thickened, about 3 minutes longer.

5 Sprinkle 1 tbsp (15 mL) quinoa crumble on top of each fillet. Bake the fish in 350°F (180°C) oven for 10 to 12 minutes or until stillslightly pink in centre. Transfer fish to serving dishes and drizzle sauce around fish.

Serves 4

Back To Top