Pan Seared Arctic Char With Vermicelli And Roasted Red Pepper Cream

This delicious and beautifully presented dish really showcases the arctic char.
A simple pan sear allows you to really taste the fish the way it is meant to be.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Course:

Cuisine:

American European

Keywords:

Seafood pescatarian Arctic Char

🧂 Ingredients

700 grams Arctic Char

cut into 3 oz portions. about half of one whole fish (filleted)
2 tbsp Butter
1 cup Pindjur

or your preferred seasoned roasted red pepper sauce
1/2 cup Heavy Cream
200 grams Vermicelli
Salt

to taste

Instructions

1 Start a pan/pot of boiling water.
2 Salt your char fillets on both sides. In a pan on medium high heat add the
butter and let melt. Then lay down your char fillets skin side down. Cook for 2
minutes, then flip for one more minute. You can baste the skin with the melted
butter if you like. Remove the fillets from the pan and let rest.
3 While the char is resting, drop the rice noodles into the boiling water and cook
for two minutes (or according to package instructions). When soft, strain and
set aside.
4 While the noodles are boiling, mix together the roasted red pepper sauce
(Pindjur) and the cream.
5 Plate the dish. In a very shallow bowl lay down some pindjur cream and then
place the noodles directly in the center. Place your seared arctic char fillets
on top and then garnish with some herbs or edible flowers. Enjoy.