Photo: Seared Arctic Char with Kumquat Compote Recipe
Ingredients
- 8 ounces kumquats, cut into thirds and seeds removed
- 1/2 cup orange marmalade
- 1/2 cup sugar
- 1/4 cup champagne vinegar
- One 1-inch piece ginger, peeled and grated
- 1 bundle fresh thyme sprigs
- 1/2 cinnamon stick
- 1/2 red jalapeno, minced
- Kosher salt
- Extra-virgin olive oil
- Four 5-ounce skin-on Arctic char fillets
Directions
In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
Coat the BOTTOM of a medium saute pan generously with olive oil.
Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
Remove the fish from the pan, plate as desired and top with the kumquat compote.
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By vickierigsby
Alabama
on February 19, 2013
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I have never tasted or used kumquats. I loved the tart and sweet from this compote. I made this for valentines. It was so good. My husband is so good to try chutney's and compotes on meats and foods. I am so lucky because he is not a picky eater and loves to try anything. I also go out of the box and add stuff I think we would like. I had to get salmon instead of Artic char but it turned out better than I have ever made it. Really flaky and cooked perfect using the weight on top.
By sharonlogue
on February 17, 2012
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This is delicious. I followed it like described, and the flavors are wonderful. I paired it with the pear and romaine salad which was terrific too. Anne Burrell is so gifted, and her kitchen secrets really are cool. Cooking the char as she describes really is something I would not have known what to do. I like that you can mimic her and get the same results. Precise measurements are never really required as the balance is there in her recipe.
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