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Arctic Char in Salt Crust with Saffron Aioli (The Cookworks) Recipe

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Arctic Char in Salt Crust with Saffron Aioli (The Cookworks)
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Ingredients
11
Count
Nutrition
428
Calories
Total time
40
Minutes
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Ingredients:

  • 1 fresh arctic char , about 3 lb
  • 1/4 bunch chives
  • 4 lemon slices
  • 1 tbsp lemon zest
  • 1/2 cup cold water
  • saffron aioli, recipe follows
  • special equipment: an instant read thermometer, rolling pin

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Trim the fins from the Arctic Char. Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
  3. Whip the egg whites and cold water with a whisk until they form light peaks. Add the kosher salt and mix well with your hands. The texture should be like damp sand. Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
  4. Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt). The salt should be at least 1/2-inch thick all around the fish. Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
  5. Let the fish rest for 5 minutes. Crack the salt with a rolling pin and remove the chunks of salt. Peel back the skin and remove the fish from the bones. Serve with Saffron Aioli.
  6. Saffron Aioli:
  7. 1 egg*
  8. 2 tablespoons lemon juice
  9. 1 teaspoon minced garlic
  10. 1 teaspoon Dijon mustard
  11. 1 1/2 cups vegetable oil
  12. Pinch saffron
  13. 1 teaspoon kosher salt
  14. 1 tablespoon chopped orange zest
  15. Special equipment: food processor
  16. In a food processor combine the egg, lemon juice, garlic, and mustard. Puree until well combined, scraping down the sides of the bowl.
  17. While the food processor is running slowly, pour in the vegetable oil. The mixture will thicken as it emulsifies. Add the saffron, kosher salt, and orange zest. Store covered in the refrigerator for up to 4 days.
  18. *RAW EGG WARNING
  19. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  20. Yield: 1 1/2 cups
  21. Preparation Time: 5 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 428.28 Kcal (1793 kJ)
Calories from fat 142.94 Kcal
% Daily Value*
Total Fat 15.88g 24%
Cholesterol 63.49mg 21%
Sodium 97911.1mg 4080%
Potassium 909.71mg 19%
Total Carbs 3.7g 1%
Sugars 1.33g 5%
Dietary Fiber 1.19g 5%
Protein 49.84g 100%
Vitamin C 21.4mg 36%
Iron 0.4mg 2%
Calcium 14.3mg 1%
Amount Per 100 g
Calories 80.56 Kcal (337 kJ)
Calories from fat 26.89 Kcal
% Daily Value*
Total Fat 2.99g 24%
Cholesterol 11.94mg 21%
Sodium 18417.9mg 4080%
Potassium 171.12mg 19%
Total Carbs 0.7g 1%
Sugars 0.25g 5%
Dietary Fiber 0.22g 5%
Protein 9.38g 100%
Vitamin C 4mg 36%
Iron 0.1mg 2%
Calcium 2.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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