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Recipe

Mustard-Rosemary Glazed Arctic Char with Melted Fennel and Leeks

Scott Phillips

Servings: 4

A robust mustard glaze is the perfect counterpoint to rich fish. Buttery sautéed fennel and leeks make a tasty bed for the fillets.

Ingredients

  • 3 Tbs. whole-grain mustard
  • 1-1/2 Tbs. honey
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. toasted whole fennel seeds, crushed in a mortar and pestle
  • 4 6-oz. Arctic char or salmon fillets, skin on, pin bones removed
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter
  • 1 large fennel bulb, fronds chopped, bulb and stalks thinly sliced
  • 2 large leeks, white and light green parts only, thinly sliced
  • 1/2 cup dry white wine or vermouth

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 670
      Carbohydrates (g): 20
      Fiber (g): 4
      Sugar (g): 11
      Protein (g): 40

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. Line a small rimmed baking sheet with parchment.
  • In a small bowl, combine the mustard, honey, rosemary, and 1/2 tsp. of the fennel seeds. Place the fish skin side down on the prepared baking sheet, season with salt and pepper, and spread with the mustard mixture. Roast until the fish is just opaque in the center (check by poking into one piece with a paring knife), about 10 minutes.
  • Meanwhile, in a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the remaining 1/2 tsp. fennel seeds, the sliced fennel, and leeks, and cook, stirring occasionally, until tender, adding 2 to 3 Tbs. of water if the pan becomes dry, about 15 minutes. Add the wine and simmer until nearly evaporated, about 2 minutes. remove the pan from the heat, fold in the fennel fronds and remaining 1 Tbs. butter, and season with salt and pepper. Serve the fish over the fennel and leeks.

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