by abuck
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abuck's Notes:
16 ounces Arctic Char filet, cut into 4oz portions Ask a question about this ingredient
4 bunches mache Ask a question about this ingredient
2 Cara Cara oranges Ask a question about this ingredient
3 ounces neutral oil (peanut, canola) Ask a question about this ingredient
1 ounce sudachi juice Ask a question about this ingredient
1 pinch sugar Ask a question about this ingredient
1 pinch korean chili flakes (or other smokey chili flakes) Ask a question about this ingredient
brine the arctic char in a 20% (by weight) solution of water and salt for 20 minutes
Ask a question about this stepdrain and dry the arctic char
Ask a question about this stepportion arctic char into individual zip lock bags or vacuum sealed bags with 1 oz of duck fat per bag.
Ask a question about this stepcook 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.
Ask a question about this stepcreate a vinaigrette using the oil, sudachi juice, chili flakes, and sugar- combine in a container and shake vigorously.
Ask a question about this stepsupreme the oranges
Ask a question about this stepdress 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.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
