“We source our char from a sustainable provider on the East Coast of Canada as well as one from the Northwest Territories. When choosing your Arctic Char from your local fish monger, ask for 2 lbs of fillets.”
Courtesy of Chef Mike Pigot of Murrieta’s. Photo by Boris Karn.
Sustainable Arctic Char
In a blender, combine all ingredients except the cilantro and chives.
Remove mixture from blender. In a mixing bowl, add the cilantro and chives. Set aside.
Remove skin from fillets. Cut fillets into 5 – 5 1/4 oz portions.
On the “non-skin” side, gently season with sea salt.
Preheat oven to 375ºF. On stove top, heat up a large non-stick or cast iron pan.
Once pan is hot, just before the smoking point, add canola oil. Add in 3 pieces of Arctic char, “non-skin” side down.
Once they appear golden brown (3-5 minutes), remove fish and place on a sheet pan. Repeat with remaining pieces of char.
Before serving, finish Arctic char in oven, cooking for 6-10 minutes (depending on thickness of fillets).
Serve the Pan-Seared Arctic Char with 2-3 Tbsp of chilled Miso Gastrique and sprinkle with toasted sesame seeds.