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Recipe: Butter Roasted Char With Sauteed Kidneys
Similar Categories: Butter, Roasted, Char, Sauteed, Kidneys
3 tbsp. butter
4 arctic char fillets, about 1 1/2 lbs.
2 tbsp. olive oil
1/2 veal kidney or 4 lamb kidneys, membrane removed, trimmed, diced (see
note)
2 tbsp. minced parsley
Heat oven to 475 degrees.
Heat 2 tablespoons of the butter in a roasting pan in the oven until melted,
about 3 minutes. Place fillets skin-side down in pan; roast 6 minutes. Turn
fillets with spatula; roast 3 minutes.
Meanwhile, add the remaining tablespoon of the butter and olive oil to a
skillet and melt over medium-high heat. Add kidneys; cook, stirring
frequently, until browned, about 2 minutes. Serve fish topped with diced
kidney; sprinkle with parsley.
Makes 4 servings.
Notes: You can easily peel off the thin membrane of a kidney with a knife.
Or ask a butcher to remove it for you.
This would also work well with similarly fatty fish like bluefish, salmon or
mackerel.
4 arctic char fillets, about 1 1/2 lbs.
2 tbsp. olive oil
1/2 veal kidney or 4 lamb kidneys, membrane removed, trimmed, diced (see
note)
2 tbsp. minced parsley
Heat oven to 475 degrees.
Heat 2 tablespoons of the butter in a roasting pan in the oven until melted,
about 3 minutes. Place fillets skin-side down in pan; roast 6 minutes. Turn
fillets with spatula; roast 3 minutes.
Meanwhile, add the remaining tablespoon of the butter and olive oil to a
skillet and melt over medium-high heat. Add kidneys; cook, stirring
frequently, until browned, about 2 minutes. Serve fish topped with diced
kidney; sprinkle with parsley.
Makes 4 servings.
Notes: You can easily peel off the thin membrane of a kidney with a knife.
Or ask a butcher to remove it for you.
This would also work well with similarly fatty fish like bluefish, salmon or
mackerel.
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