Safron marinated Arctic Char with sweet and sour peppers
- Prep Time:
- Cook Time:
- Ready Time:
- Arctic Char Fillets
- Pinch of saffron
- Olive oil
- Splash of red wine vinegar
- 5 or 6 fresh basil leaves
- One julienned red pepper
- Kosher salt
- Fresh cracked pepper
On a plate put some saffron strand down and pour some olive oil on top.
Score the fish and lay the fish on top and let marinade each side for 10 min.
Hot pan olive oil, season the skin side of the salmon and put in the pan skin side down and push it down in the pan and hold for 30 seconds until it is firmly searing on the skin side. Now cook for about 3-5 min depending on the thickness.
Once you see the flesh starting change color and almost cooked all the way through flip it over and cook for an additional 30 seconds.
Now remove and let rest on a plate tented with foil.
You will see how amazing the skin has become with flavor and crispiness!
Now pour out any excess oil from the pan and add the julienned red pepper , sugar , salt and pepper and a splash of red wine vinegar.
Now sauté until the peppers become soft and the liquid has tightened up.
Remove from the heat and add 5 or 6 fresh basil leave toss and plate.
Lay the fish on top skin side up and finish with a little olive oil.