Sunday, September 28, 2008

Crispy Arctic Char with pan roasted potatoes and arugula

Arctic char (1/3 lb per serving)
salt and pepper
yukon gold potatoes (about 3 small potatoes per serving)
orange-champagne vinegar
high quality olive oil

Bring a pot of water to boil.
Skin the potatoes and cut them in half.
When the water is boiling, add a lot of salt and then add the potatoes. Cook until nearly done.
When you can insert a knife into the potatoes with minimal resistance, drain the potatoes and let them dry.
Add a generous amount of olive oil to a non-stick pan and add the potatoes. Toss occassionally to avoid burning. The potatoes are done when they are golden brown on all sides.

To prepar the char, cut slits into the skin side of the char, cover both sides with salt and pepper, and dredge in flour. Cook in olive oil over high heat, starting with the skin side down. It should take about 2 minutes on each side to cook.

Top the fish with a quick basil vinaigrette. In a mini food processor, add a couple basil leaves, orange-champagne vinegar, and a pinch of salt. Blend everything together, add olive oil, and blend again until emulsified. The vinegar to oil ratio should be about 1 to 2. You don't need to make that much for this dish. Maybe a tablespoon per serving.

Serve with arugula dressed with olive oil, lemon juice, a pinch of kosher salt, and shaved Parmessan cheese.

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