Arctic Char With Mushrooms
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Grain Mustard (whole-)1 tbsp
Chives (chopped)1 tbsp
Parsley (chopped fresh)2 bunches
Arugula (trimmed)Directions:
1
Preheat the oven to 350 degrees
2
Season the fish with salt and pepper
3
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering
4
Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes
5
Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes
6
Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil
7
Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute
8
Stir and cook until browned all over, about 3 more minutes
9
Add the shallots and cook until soft, stirring, about 2 minutes
10
Whisk in 2 tablespoons vinegar and the mustard and bring to a boil
11
Remove from the heat and stir in the chives and parsley
12
Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss
13
Divide among plates and serve with the fish
14
Spoon the mushrooms and pan juices on top
15
Photograph by Antonis Achilleos Preheat the oven to 350 degrees
16
Season the fish with salt and pepper
17
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering
18
Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes
19
Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes
20
Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil
21
Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute
22
Stir and cook until browned all over, about 3 more minutes
23
Add the shallots and cook until soft, stirring, about 2 minutes
24
Whisk in 2 tablespoons vinegar and the mustard and bring to a boil
25
Remove from the heat and stir in the chives and parsley
26
Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss
27
Divide among plates and serve with the fish
28
Spoon the mushrooms and pan juices on top
29
Photograph by Antonis Achilleos