Roasted Arctic Char with Leeks and Horseradish Cream
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
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
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
Kosher salt and freshly ground pepper
Directions
- 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.