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).
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.
the simpler the better. i'd just grill it.
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.
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