Arctic Char
with Rosemary and Garlic Mashed Potatoes
Serves 2
2-8 ounce pieces of arctic char
2 tablespoons extra virgin olive oil
1 1/2 teaspoons koser salt
1/2 teaspoons freshly cracked black pepper
Rosemary and Garlic Mashed Potatoes
Lemon for serving
Preheat the oven to 425 degrees F.
Place the arctic char skin side down* on a baking sheet lined with parchment paper and brush the flesh with extra virgin olive oil. Sprinkle the arctic char with the kosher salt and freshly cracked black pepper.
Bake for 12-15 minutes until the fish is just about fully cooked. Remove from the oven, cover with tin foil and allow to rest for 10 minutes. Transfer to a plate with a dollop of Rosemary and Garlic Mashed Potatoes and a lemon. Serve hot.
*If you prefer a crispy skin, at the 10-11 minute mark of cooking you can flip the fish over and broil for the remaining cooking time.
Rosemary and Garlic Mashed Potatoes:
2 large Yukon Gold potatoes, peeled and cut into 1 inch cubes
2 garlic cloves, stems and peels removed, sliced
2 tablespoons plus 1 teaspoon Kosher Salt, divided
1 tablespoon unsalted butter
1/3 cup heavy cream
1 tablespoon freshly minced rosemary
Maldon or another flaky sea salt
Place the potatoes and garlic in a sauce pan and cover with 4 cups of cold water and 2 tablespoons kosher salt. Bring the water to a boil then reduce the heat to a simmer and cook until the potatoes are just fork tender, about 5-7 minutes. Reserve 1 cup of the cooking liquid then strain the potatoes and garlic. Leave the potatoes and garlic in the steamer and cover with a clean kitchen towel to steam for 5 minutes. Using a potato ricer, mash the potatoes into a metal bowl or back into the pot. Add the butter, heavy cream, rosemary and remaining 1 teaspoon kosher salt. Whisk to combine, but do not overbeat as the potatoes can become gummy. Serve immediately or place the bowl over a pot of simmering water to keep warm until you’re ready to serve. Sprinkle with Maldon sea salt before eating.