Pan Fried Arctic Char with Eggplant Puree Recipe

Serves/Makes: 4

Ingredients:

  • 4 Arctic char fillets (about 6 ounces each)
  • 2 garlic cloves
  • 1 pint cherry tomatoes, yellow and red
  • 1 sprig fresh mint
  • 1 teaspoon butter
  • 1/4 cup dry white wine
  • 2 cups fish stock
  • Eggplant Puree (see below)
How to cook Pan Fried Arctic Char with Eggplant Puree:
  • Score the char skin. Sear char on non-stick pan with olive oil at medium heat, skin side down. Allow to cook 3/4 of the way, then remove from pan and keep warm.
  • Add garlic and cherry tomatoes. When garlic begins to turn golden, add white wine. Once the alcohol evaporates, add fish stock. Simmer for 5 minutes, add mint and butter. Simmer until creamy.
  • To serve: Place eggplant mixture in the center of the plate, fillets on top, and surround the plate with remaining sauce from pan.

Eggplant Puree Recipe

Eggplant Puree Ingredients:
  • 3 large eggplants
  • 1 garlic
  • 1/2 jar sesame tahini
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground coriander
  • 1/2 cup of lemon juice
  • Salt to taste
How to cook Eggplant Puree:
  • Preheat oven to 400°F.
  • Place eggplant and garlic in a deep baking dish, drizzle with olive oil, and bake for approximately 45 minutes, or until soft.
  • Allow the eggplant to cool. Peel away the skin of the eggplant, and place the pulp (removing as many seeds as possible) in a food processor with the garlic (squeeze the roasted garlic out), lemon juice, cayenne pepper, coriander, tahini, and season with salt.
  • Process until smooth.


This recipe for Pan Fried Arctic Char with Eggplant Puree serves/makes: 4

The Pan Fried Arctic Char with Eggplant Puree recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Char (more Char recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Italian (more Italian recipes)

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