Arctic Char Au Poivre
This dish is a simple yet elegant way to cook Arctic char. The fish is seasoned with salt and pepper, then pan-seared until the skin is crispy and the flesh is cooked through. A creamy brandy sauce is then spooned over the fish and the whole thing is finished with a sprinkle of fresh chives. The result is a delicious and satisfying dish that is sure to impress your guests.
Arctic char is a cold-water fish that is native to the Arctic Ocean. It is a popular food fish, and is often eaten smoked, salted, or dried. In this recipe, we are going to pan-sear Arctic char fillets until the skin is crispy and the flesh is cooked through. We will then make a creamy brandy sauce to spoon over the fish. The result is a delicious and satisfying dish that is sure to impress your guests.
Arctic Char Au Poivre Arctic Char Au Poivre Arctic Char Au Poivre Arctic Char Au Poivre
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound Arctic char fillets, skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream
  • 1/4 cup brandy
  • 2 tablespoons chopped fresh chives
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, combine salt and pepper. Sprinkle over the Arctic char fillets and rub to evenly distribute.
  3. Heat olive oil in a large skillet over medium-high heat. Add the Arctic char fillets, skin-side down, and cook for 3-4 minutes per side, or until golden brown and crispy.
  4. Transfer the skillet to the oven and bake for 8-10 minutes, or until the fish is cooked through.
  5. In a small saucepan, combine heavy cream and brandy. Bring to a simmer over medium heat and cook for 5 minutes, or until the sauce has thickened.
  6. Remove the skillet from the oven and spoon the sauce over the Arctic char fillets. Sprinkle with chopped fresh chives and serve immediately.
Why It Works
  • The high heat of the pan sears the skin of the fish, creating a crispy exterior.
  • The salt and pepper seasoning enhances the natural flavor of the fish.
  • The creamy brandy sauce adds a rich and flavorful element to the dish.
  • The fresh chives add a touch of brightness and freshness to the dish.