Scrumptious Seafood: Pan-fried Arctic Char with Whitefish Caviar and New Potato Salad

Are you a seafood lover seeking out new recipes to try? Or perhaps you would like to¬†cook¬†more sustainable seafoods, but you are not fully aware of¬†your choices. Jill Lambert’s cook book, A Good Catch, makes it easy by laying it all out for you. Not only does it feature numerous exciting recipes for freshwater and saltwater fish and shellfish, but it also provides, with each recipe, the sustainability information related to¬†each of¬†the seafood items¬†necessary to create¬†each dish.

 A Good Catch is available in the Gulf of Georgia Cannery gift shop.

Here is a sample recipe. Give it a try!

16 small new potatoes, boiled, cooled, and cut in quarters
1/2 cup sour cream
1 Tbsp fresh dill, chopped
8 strips boar bacon or regular bacon, chopped
1/3 cup all-purpose flour
2 skinless Arctic char fillets (each 6 oz) cut in half crosswise (Arctic Char is Best Choice)                                                                                                       
6 Tbsp finely chopped pickled beets

In a bowl, gently toss potatoes with sour cream and dill. Season with salt and pepper. Set aside.
Line a plate with a paper bag. In a frying pan, saut√© bacon on medium-high heat until crispy, about 5 minutes. Remove from the pan and transfer to the paper bag‚Äďlined plate to drain. Reserve the bacon fat. Spread flour on a plate. Season both sides of Arctic char with salt and pepper, then dredge in the flour, shaking off any excess. Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more.

To serve Arrange potato salad in the middle of each plate. Place a fillet atop each mound
of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon.

Serves 4

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