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Recipe Detail Page
Arctic Char with Quinoa Crumble
Summer 2016
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.
Serves 4
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
