Confit Arctic Char

Confit Arctic Char

Today was a special studio lunch. Laila went to the market earlier and picked up things specifically for lunch. Usually, it's just a bunch of leftovers (no complaining!) but today was lux: confit arctic char w hollandaise, potatoes, and braised greens. A bite of fish, potatoes, and greens is the perfect trifecta. We will share potatoes + greens recipes next week.

Serves 5



2 lb Arctic char fillets (similar to salmon but more sustainable - you can confit other types of fish too)
1.5 c olive oil
4 bay leaf
4 garlic cloves, sliced
Half a lemon, skin only, peeled
Opt: veg scraps - parsley, fennel etc.



Remove the fish from fridge 30 mins before you plan to cook and salt it well.

When you're ready, put the fish skin side down in a pan so it's in a single layer. Pour oil over. Add bay, lemon strips, garlic, and veg scraps. Turn stove on very low heat, cover the pan. Cook on very low heat for 10 minutes. Don't allow oil to boil or get too hot. Super gentle heat. Spoon warm oil over the top of fish. I like char to be just warm through the middle, not totally cooked. It should be cooked on the edges and opaque in the center. If it needs more time, go for a couple more mins. Save the oil, it's delicious for other uses.

2 egg yolks
1/2 cup melted clarified butter
1 tsp Dijon
Lemon juice

Melt the butter and remove the milk solids w a spoon. Whisk egg yolks. Slowly drizzle in the butter to create an emulsion. Add Dijon. Add lemon juice and salt to taste. Keep in a warm spot near stove till ready to spoon over fish.


Originally published on February 16, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.

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