Whole Roasted Arctic Char with Fennel and Pistou (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact |
sea salt and freshly ground black pepper |
4 handfuls mixed fresh herbs (basil, thyme, tarragon) |
1 small bulb fennel, sliced, fronds reserved |
4 bay leaves |
1 lemon, cut into 4 slices |
extra-virgin olive oil, as needed |
1 recipe pistou, recipe follows |
2 anchovy fillets |
2 garlic cloves |
1 cup packed fresh basil leaves |
1/2 cup extra-virgin olive oil |
1/2 lemon, juiced |
1 vine-ripe tomato, seeded, and chopped |
sea salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
3. Pistou:
4. Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
5. Yield: 1 cup
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