duck fat confit arctic char
May 5, 2010
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test kitchen experiment for a dinner i put together —
Arctic Char filet, cut into 4oz portions
Cara Cara oranges
neutral oil (peanut, canola)
korean chili flakes (or other smokey chili flakes)
In This Recipe
brine the arctic char in a 20% (by weight) solution of water and salt for 20 minutes
drain and dry the arctic char
portion arctic char into individual zip lock bags or vacuum sealed bags with 1 oz of duck fat per bag.
cook the arctic char bags in a water bath at 50° C (122F) for 1 hour sous-vide. you could skip the previous 3 steps and pan fry the arctic char in duck fat if you desire.
create a vinaigrette using the oil, sudachi juice, chili flakes, and sugar- combine in a container and shake vigorously.
supreme the oranges
dress the mache lightly with some of the vinaigrette in a small bowl, plate the oranges and fish, then spoon the rest of the dressing around the fish.
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