from Arctic Plants
Both char and mountain sorrel are mentioned in this book so we thought you’d like to try a version of those ingredients in a tasty dish.
Ingredients
Arctic Char:
4 6-oz (170-gr) filets Arctic char
pinch each salt and pepper
2 tsp (10 mL) lemon juice
1 tsp (5 mL) olive oil
Garden Sorrel Sauce:
1 Tbsp (15 mL) butter
2 Tbsp (30 mL) finely chopped shallot or green onion
2 cups (480 mL) fresh sorrel leaves, finely chopped
½ cup (125 mL) dry vermouth such as Esquimalt
1½ cups (350 mL) 35 percent cream
2 Tbsp (30 mL) lemon juice
Salt and pepper to taste
Directions
Sauce: Melt butter in a small saucepan over low heat. Add shallots and cook until translucent. Stir in sorrel and cook until wilted, about 1 minute. Add vermouth, increase heat to medium and cook until vermouth has reduced slightly, about 3 minutes. Stir in lemon juice and cream and cook until sauce has thickened enough to coat the back of a spoon, from 8 to 10 minutes. Season with salt and pepper and reserve over low heat until ready to serve.
Char: Preheat oven to 400F (200C). Whisk salt, pepper, lemon juice and oil together with a fork and brush mixture over each filet. Cook filets for 7 to 10 minutes; test for doneness by inserting a fork at the thickest part of the filet and twisting—if the fish flakes easily it’s done.
4 servings
Nada’s Tips & Tricks: Use any fish available to you. Can’t find sorrel? Substitute mustard greens or spinach. You can add a lemon pepper seasoning mix to the fish or middle eastern spice mixes for extra pop.
Contents and images used with permission by Canadian Cookbooks.