I've only had this in restos, never prepared it at home. What's the best way to do it (I have a 1 lb fillet).
saute it in a pan with grapeseed oil with skinside down to crisp the skin, flip it over and finish it in the oven. (maybe add a dolop of butter to the pan when you put it in the oven)
i like mine cooked med-rare or medium maximum.
Thanks for the suggestions. I ended up pan-frying it in some butter with S&P, then drizzling an orange/rosemary butter sauce over it once plated. Really nice. I'll not be afraid of the char again.
the simpler the better. i'd just grill it.
I love artic char - I think of it as a combination of trout and salmon, and substitute it in recipes calling for either. It's usually thinner than salmon, so you might need to adjust the cooking time accordingly.
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