Freshwater Arctic Char Meunière

Credit: Didier Loire
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Ingredients (8 people)


Step 1: Char Meunière

Scale and trim the fish. Remove the gills and the roe if necessary. Clean the fish carefully. Wash, drain, and dry with paper towels, then season with fleur de sel.

Dredge the fish with flour, removing any excess.

Heat the butter and oil in fish pans. Place the fish in the pans as soon as the butter begins to foam and brown a little. Start cooking the fish on the presentation side.

Once the first side of the fish is browned, flip carefully with a spatula, and continue cooking over a low heat. Make sure the butter does not burn during cooking.

Pinch the gill covers to make sure the fish is cooked—the central temperature should not exceed 122°F (50°C).

Stalk, wash, dry, and chop the parsley. Squeeze one lemon, and pour the juice into a ramekin. Remove the rind and the pith from the other lemon, and dice the flesh into an even brunoise.

Step 2: Plating

Lay the fish diagonally on the serving plate, with the head toward the edge of the plate on the left. Pour some brown butter over the fish, add a dash of lemon juice, and sprinkle with some chopped parsley. Season with fleur de sel and freshly ground pepper, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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