Arctic char is such a great fish, but as with a lot of other fish, the fillets generally come with the belly portion still attached, which is great because it’s a rich, fatty piece of meat. The issue, however, is that because it’s so much thinner than the rest of the fillet, it tends to overcook before the loin cooks through, which is why this recipe is super great!
This is a really good way to utilize that belly meat in a way that allows you to have a really luxurious appetizer before your meal without having to waste any fish. You also get to ensure that your main course is cooked perfectly. You can also use the rest of the char to make this, it just so happens to be something I like to make with my scrap so as to not waste anything.