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Categories:
char kosher salt extra-virgin olive oil white button mushrooms shallots red wine vinegar whole-grain mustard chives parsley bunches arugula
Viewed: 35 - Published at: a year agoIngredients
- 4 6 -ounce skinless arctic char fillets (about 1 inch thick)
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 ounces white button mushrooms, sliced
- 2 shallots, finely chopped
- 2 tablespoons red wine vinegar, plus more for drizzling
- 2 teaspoons whole-grain mustard
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 2 bunches arugula, trimmed
Method
- Preheat the oven to 350 degrees.
- Season the fish with salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering.
- Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes.
- Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.
- Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil.
- Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute.
- Stir and cook until browned all over, about 3 more minutes.
- Add the shallots and cook until soft, stirring, about 2 minutes.
- Whisk in 2 tablespoons vinegar and the mustard and bring to a boil.
- Remove from the heat and stir in the chives and parsley.
- Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss.
- Divide among plates and serve with the fish.
- Spoon the mushrooms and pan juices on top.
- Per serving: Calories 376; Fat 19 g (Saturated 3 g); Cholesterol 80 mg; Sodium 399 mg; Carbohydrate 14 g; Fiber 1 g; Protein 38 g
- Photograph by Antonis Achilleos
