Seared Arctic Char Hand Rolls
Seared Arctic Char Hand Rolls could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 8. One serving contains 281 calories, 15g of protein, and 14g of fat. For $2.64 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 134 people have made this recipe and would make it again. Head to the store and pick up salmon, tomato, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Users who liked this recipe also liked Seared Arctic Char with Kumquat Compote, Seared Arctic Char with Cucumber Relish, and Seared Arctic Char with Broccolini, Olives, and Garlic.
Servings: 8
Preparation duration: 70 minutes
Ingredients:
16 asparagus spears (halved lengthwise if thick), trimmed
32 thin, long thin strips carrot (from 1 large carrot)
4 large chard leaves
32 sprigs fresh cilantro
16 thin strips ripe, but firm mango (from 1 mango)
1/3 cup extra-virgin olive oil
4 ounces radish sprouts, pea shoots or other sprouts
1 pound center-cut arctic char or wild salmon, skinned
1 teaspoon salt
32 thin strips seeded tomato (from 2 medium tomatoes)
Equipment:
pot
stove
bowl
cutting board
paper towels
frying pan
spatula
Cooking instruction summary:
To prepare fish: Cut fish crosswise into 3 equal portions. Sprinkle both sides with salt. Refrigerate for at least 30 minutes and up to 1 hour.Place a paper towel-lined plate next to the stove. Heat oil in a large skillet over high heat until its shimmering. Carefully add one portion of fish and cook for 8 seconds. Using a large spatula in one hand and a fork in the other, very carefully turn the fish over and cook for 8 seconds more. Remove to the plate. Repeat with the remaining two portions of fish, cooking one at a time. Let cool.Cut the fish across the grain into very thin slices. For the prettiest slices, position the knife on the fish starting at the side opposite you and, in one fluid motion, pull the knife toward you through the fish.To prepare hand rolls: Cut out the center rib from each chard leaf, leaving two long pieces of chard. Drop the leaves into a pot of boiling water just until they soften, 20 to 30 seconds. Transfer to a bowl of ice water to cool. (Leave the pot of boiling water on the stove.) Spread the leaves out on a clean towel; pat dry with another towel. Add asparagus to the boiling water and cook until bright green, about 2 minutes. Transfer to the bowl of ice water to cool. Drain well; pat dry.Place one piece of chard leaf on a clean cutting board. Place 3 to 4 slices fish, 4 strips each of carrot and tomato, 4 cilantro sprigs, 2 asparagus spears, 2 mango slices and a big pinch of sprouts on the bottom 2 to 3 inches of the leaf, allowing the longer ingredients to overhang one side.Roll and tuck the chard leaf around the ingredients so its rolled closed on one side and left open on the opposite side, similar to the shape of an ice cream cone. Trim the bottom of the roll, if necessary, for a flat base. Serve standing upright.
Step by step:
Cut the fish across the grain into very thin slices. For the prettiest slices, position the knife on the fish starting at the side opposite you and, in one fluid motion, pull the knife toward you through the fish.To prepare hand rolls
1. Cut out the center rib from each chard leaf, leaving two long pieces of chard. Drop the leaves into a pot of boiling water just until they soften, 20 to 30 seconds.
2. Transfer to a bowl of ice water to cool. (Leave the pot of boiling water on the stove.)
3. Spread the leaves out on a clean towel; pat dry with another towel.
4. Add asparagus to the boiling water and cook until bright green, about 2 minutes.
5. Transfer to the bowl of ice water to cool.
6. Drain well; pat dry.
7. Place one piece of chard leaf on a clean cutting board.
8. Place 3 to 4 slices fish, 4 strips each of carrot and tomato, 4 cilantro sprigs, 2 asparagus spears, 2 mango slices and a big pinch of sprouts on the bottom 2 to 3 inches of the leaf, allowing the longer ingredients to overhang one side.
9. Roll and tuck the chard leaf around the ingredients so its rolled closed on one side and left open on the opposite side, similar to the shape of an ice cream cone. Trim the bottom of the roll, if necessary, for a flat base.
10. Serve standing upright.
To prepare fish
1. Cut fish crosswise into 3 equal portions. Sprinkle both sides with salt. Refrigerate for at least 30 minutes and up to 1 hour.
2. Place a paper towel-lined plate next to the stove.
3. Heat oil in a large skillet over high heat until its shimmering. Carefully add one portion of fish and cook for 8 seconds. Using a large spatula in one hand and a fork in the other, very carefully turn the fish over and cook for 8 seconds more.
4. Remove to the plate. Repeat with the remaining two portions of fish, cooking one at a time.
5. Let cool.
Nutrition Information:
covered percent of daily need
