Slow-Roasted Char with Fennel Salad
Ingredients
The pickling mixture
-
½
cup
unseasoned rice vinegar
-
1
tablespoon
sugar
-
1
teaspoon
caraway seeds
-
2
teaspoons
kosher salt
-
6
cloves
garlic
The salad
-
1
small
fennel bulb
-
1¼
pounds
arctic char or salmon fillet
-
4
tablespoons
olive oil
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
chopped preserved lemon peel
-
½
cup
dill fronds
Additional seasonings
-
to taste
freshly ground black pepper
-
to taste
kosher salt
Instructions
- Preheat the oven to 300°F.
- Simmer vinegar, sugar, caraway seeds, 2 tsp salt, and water in a saucepan, then add garlic and let sit.
- Add half of the fennel to the pickling mixture and let it sit until slightly softened.
- Coat the char with oil, season with salt and pepper, and roast for 15-18 minutes.
- Drain the fennel mixture and toss with lemon juice, preserved lemon, remaining oil, and the rest of the fennel.
- Serve the char topped with the fennel salad.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
19g
Total carbohydrates
14g
Total protein
32g
Sodium
1600mg
Cholesterol
0mg
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