Crispy Skin Arctic Char with Butter-Braised Cabbage

Name: Crispy Skin Arctic Char with Butter-Braised Cabbage
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 60 milliliters apple cider vinegar; 4 servings Canola oil, for seraring; 794 grams arctic char fillets, pin bones and scales removed; 240 milliliters dry white wine; 4 servings Kosher salt and freshly cracked black pepper; 1 heads red cabbage, thinly sliced; 198 grams strips thick-cut bacon, chopped; 6 Tbsps unsalted butter; 1 yellow onion, thinly sliced

Crispy Skin Arctic Char with Butter-Braised Cabbage takes approximately 1 hour and 10 minutes from beginning to end. One portion of this dish contains around 44g of protein, 52g of fat, and a total of 740 calories. For $5.17 per serving, you get a main course that serves 4. 1 person found this recipe to be flavorful and satisfying. If you have bacon, canolan oil, arctic char fillets, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and דל פחמימות, diet.

Instructions

For the butter-braised cabbage: Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

Ingredients you will need

Cabbage

Butter

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes.

Ingredients you will need

Cabbage

Vinegar

Wine

Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cabbage

Bacon

For the arctic char: The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat.

Equipment you will use

Frying Pan

Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible.

Ingredients you will need

Cooking Oil

Equipment you will use

Spatula

Frying Pan

Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest.

Ingredients you will need

Fish

Equipment you will use

Spatula

Frying Pan

Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat.

Ingredients you will need

Fish

Equipment you will use

Knife