Roasted Arctic Char With Leeks And Horseradish Cream
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tbsps
Thyme Leaves (minced fresh)1 cup
Apple Cider1 cup
Heavy Cream1 tbsp
Brandy1 cup
Sour CreamDirections:
1
To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water
2
Swish leeks to release any grit; lift from the water
3
Drain
4
Melt butter in large skillet over medium-high heat
5
Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes
6
Season with 1/2 teaspoon salt and pepper, to taste
7
Add cider, bring to a boil, and cook until almost dry, 4 minutes
8
Stir in heavy cream, boil until thick and it coats the leeks
9
Add brandy, cook down slightly
10
Remove from heat and stir in parsley
11
Open fish and season well with salt and pepper
12
Spread leek mixture along flesh and close fish
13
Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals
14
Brush oil all over skin, season with salt and pepper
15
Preheat the broiler to high (with convection broiler if you have it)
16
Line a pan with foil and lightly brush with oil
17
Place the prepared pan in broiler and heat for 5-10 minutes
18
Carefully lay the fish on the preheated pan
19
Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes
20
Remove from oven and rest fish for 5 to 10 minutes before serving
21
Stir all sauce ingredients together
22
Transfer fish to a serving platter, remove strings
23
Serve with sauce on the side