Roasted Arctic Char with Leeks and Horseradish Cream

Total Time:
1 hr 5 min
20 min
45 min
  • Fish:
  • 1 pound leeks, white and light green parts (about 4 large leeks)
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced fresh thyme leaves
  • Kosher salt and freshly ground pepper
  • 1/2 cup apple cider
  • 1/3 cup heavy cream
  • 1 tablespoon brandy or Calvados
  • 1/4 cup chopped flat-leaf parsley
  • 1 whole book-boned arctic char (about 4 pounds),* head and tail removed, if desired
  • Olive oil, for brushing
  • Sauce:
  • 1 cup sour cream
  • 1/3 cup prepared horseradish, drained
  • Kosher salt and freshly ground pepper
  • 1. To prepare the fish: Halve the leeks lengthwise, then slice crosswise and transfer to a large bowl of water. Swish leeks to release any grit; lift from the water. Drain.

  • 2. Melt butter in large skillet over medium-high heat. Add leeks and thyme, and cook, stirring, until wilted and liquid reduces, 6 minutes. Season with 1/2 teaspoon salt and pepper, to taste. Add cider, bring to a boil, and cook until almost dry, 4 minutes. Stir in heavy cream, boil until thick and it coats the leeks. Add brandy, cook down slightly. Remove from heat and stir in parsley.

  • 3. Open fish and season well with salt and pepper. Spread leek mixture along flesh and close fish. Tie closed with kitchen twine (or cooked leek greens) at 4-inch intervals. Brush oil all over skin, season with salt and pepper.

  • 4. Preheat the broiler to high (with convection broiler if you have it). Line a pan with foil and lightly brush with oil. Place the prepared pan in broiler and heat for 5-10 minutes.

  • Carefully lay the fish on the preheated pan. Broil fish until an instant-read thermometer inserted into thickest part registers 130 to 135 degrees F, about 10 to 12 minutes. Remove from oven and rest fish for 5 to 10 minutes before serving.

  • 5. Stir all sauce ingredients together. Transfer fish to a serving platter, remove strings. Serve with sauce on the side.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 687

  • Total Fat: 35 grams

  • Saturated Fat: 19 grams

  • Total Carbohydrate: 17 grams

  • Protein: 56 grams

  • Sodium: 433 milligrams

  • Cholesterol: 125 milligrams

  • Fiber: 2 grams

A book-boned fish is boneless but attached along the top, so that it opens up like a book. Ask your fishmonger to do it for you.

For a special presentation, wrap the fish with ties of cooked leek greens instead of string.

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