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Categories:
unsalted butter garlic cilantro salt Pan olive oil char salt tomatoes olive oil salt fish stock mussels corn cilantro
Viewed: 37 - Published at: 9 months agoIngredients
- 1 stick unsalted butter, slightly softened
- 6 cloves garlic, coarsely chopped
- 1/4 cup cilantro leaves
- Salt and freshly ground pepper
- Pan Seared Char
- 2 tablespoons olive oil
- 4 Arctic char fillets, about 6 ounces each
- Salt and pepper
- 8 plum tomatoes
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 4 cups fish stock
- 24 cultivated mussels
- 1 cup cooked posole corn or hominy
- Chopped cilantro, for garnish
Method
- Place butter, garlic and cilantro in a food processor and process until smooth.
- Season with salt and pepper.
- Heat olive oil in a large saute over high heat until almost smoking.
- Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes.
- Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
- Preheat grill pan or grill.
- Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop.
- Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes.
- Place the mixture in a food processor and process until smooth.
- Put the mixture into a clean saucepan and bring to a boil.
- Add the mussels and cook until all the mussels have opened, discarding any that do not.
- Remove the mussels to a bowl.
- Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper.
- Add the mussels back to the broth.
- Stir in posole.
- Assembly: Place 1 char fillet in the center of each shallow bowl.
- Ladle sauce over and around the fish.
- Divide the mussels among the bowls and sprinkle with chopped cilantro.
- Serve with crusty bread, such as a baguette.
