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Artic Char & Eating Like an Icelander

February 21, 2010

Maybe it was the endorphins, or maybe it was the adrenaline, or it maybe is my continued facination with Iceland, but this month’s Food & Wine mag resonated me at a time where very little tends to resonate – while I was running on the tread mill on a crazily crowded LA Fitness Saturday morning.

They had a great story by Jen Murphy on eating like an Icelander, and instead of being one of those fluff pieces echoing the tone of a Mediterranean Diet and how to eat like the French, this piece really dug into the food, rather then exhaulting a lifestyle. Its worth the read just for the details on the uniquely Icelandic way that lamb is raised, which causes it to consistantly be so delicious. Ditto on the Artic Char.

Orange & Rosemary Glazed Artic Char
serves 4

Sauce Ingredients

1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream

2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
Fish Ingredients
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice
In a sauce pan over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Tent with foil to keep warm.
In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

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