Whole Artic Char Baked in Salt Crust with Roasted New Potatoes (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 85 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
1 (3-pound) artic char, cleaned, leaving head and tail intact, rinsed and patted dry |
2 bay leaves |
4 sprigs fresh tarragon |
1 lemon, sliced into thin rounds |
1/2 teaspoon black peppercorns |
3 large egg whites |
1/3 cup water |
5 pounds coarse sea salt or kosher salt |
lemon wedges, for garnish |
roasted new potatoes, recipe follows |
Directions:
1. Preheat the oven to 400 degrees F.
2. Stuff the fish cavity with the bay leaves, tarragon, lemon rounds, and peppercorns.
3. In a large bowl, whisk together the egg whites and water. Add the salt and stir to thoroughly combine, using your hands as necessary.
4. Fill a baking dish that is just slightly larger than the fish with about 1/3 of the salt mixture. Lay the fish on the salt in the dish and pour the remaining salt over the fish to cover. Bake until an instant read thermometer reaches 135 degrees F, about 40 minutes.
5. Remove from the oven and gently crack off the layer of salt. Serve immediately with lemon wedges and the roasted potatoes.
6. Roasted New Potatoes :
7. 2 pounds small baby new potatoes, scrubbed and patted dry
8. 2 tablespoons extra-virgin olive oil
9. 1/4 teaspoon salt
10. 1/4 teaspoon freshly ground black pepper
11. Chopped fresh parsley leaves
12. Tomato-Lemon Compote, recipe follows
13. Preheat the oven to 400 degrees F.
14. In a baking dish, toss the potatoes with the oil, salt and pepper. Roast until tender, 30 to 40 minutes, depending upon the size.
15. Sprinkle potatoes with parsley. Top potatoes with warm Tomato-Lemon Compote.
16. Tomato-Lemon Compote:
17. 2 tablespoons butter
18. 1 large shallot, minced
19. 2 large fresh tomatoes, cored and diced
20. 2 tablespoons fresh lemon juice
21. 1 teaspoon finely grated lemon zest
22. 1 tablespoon minced fresh tarragon leaves
23. 1/2 teaspoon sugar, or more to taste
24. Salt and freshly ground pepper
25. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add shallots, and cook, stirring, until tender, about 1 to 2 minutes. Add tomatoes, and cook until juices evaporate and mixture has thickened, stirring occasionally, about 3 to 4 minutes. Add lemon juice, zest, tarragon, and sugar, and simmer for 1 more minute, or until compote is thick. Remove from heat. Season with salt and pepper, to taste. Add more sugar, to taste, if desired. Cover with foil to keep warm.
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