Thank Char It's Friday
Thyme-Sautéed Arctic Char | over Warm Asparagus Salad with a Vanilla·Ground Mustard·Butter Sauce
AS I'VE STARTED MY FIRST week of "Diet Days"—days that I don't so much go on a diet as I do just change my diet for the better—I have been looking forward all week to this Fish Friday, as I've had a brand-new recipe in my head for almost a month.
Wasn't sure of the fish I was going to use until I got to Fairway and perused some beautiful filets of arctic char, with it's almost silvery skin and rouge-hued flesh. I knew it would present lovely over something green and earthy. Add to that something golden colored, and I would have something that at the very least would be a feast for the eyes. And for the edification of my friend and fan, Sarah (and Marcy, Casey, Laura, and Cindy), I will quickly and easily walk you through how I got my theoretical meal onto a real plate.
I only salted and peppered both sides of one arctic char filet that I cut into three sections. In a large skillet, I started heating a generous layer of olive oil in a large skillet, throwing in a sprig of fresh thyme to release its flavor.
In a big pot of boiling water I blanched some asparagus spears for a minute, then tossed them into an ice bath for another minute, then cut them into 1/2-inch pieces. In a small pot over low heat, I melted some butter, adding some grain mustard, lemon juice, and scraped vanilla bean, whisking the whole time to keep the same from "breaking".
In small skillet, I sautéed the asparagus pieces with some minced garlic, balsamic vinegar, and salt and pepper, removing after just a few minutes and keeping it to the side off of the heat. The arctic char filets got placed into the large skillet with the herbed oil—skin side down first—for 3 minutes on one side, then 1 minute on the other, spooning the extra pan oil over the skin to make it more crispy. A small ladle of the vanilla—mustard—butter sauce got poured into the middle of the plate, then the asparagus on top of the sauce and two of the filets sections stacked on top of the asparagus.
I know we are just into the new year, but this was my favorite home-cooked meal of the last six months (and I was quite thrilled with previous day's Green Mac & Cheese). The crispy-skinned char boasted some wonderful concentrated brininess, while the medium rare flesh is countered with the salmon-like, mellow flavor properties of the cold waters from which it derives, and then heightened with the floridity of the herbaceous thyme. The still al dente asparagus had a snappy bite, and supported nicely the sweetness and smokiness of the garlic that caramelized with it, and the level acidity of the fruity balsamic vinegar.
And is I have learned that a little brown sugar adds a sweet char to scallops, and how cognac adds depth to the freshness of shellfish meat, I assumed correctly that the vanilla—brightened by lemon and mellowed by butter—was a perfect compliment in the textural ground mustard to and for the cleanly sweet fish.
So maybe now, with my new "Dish Days" itinerary, I won't only eat more responsibly, but cook more creatively as well. And what could be healthier—for an epicure like myself!—than that.
Bun Apple Tea!
KAC
Thyme-Sautéed Arctic Char | over Warm Asparagus Salad with a Vanilla·Ground Mustard·Butter Sauce
