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.
- 1lbs sashimi grade arctic char (preferably belly scrap), cut into 1/4″ pieces, skin off
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely minced shallot
- 1 tablespoon, finely grated fresh horseradish (prepared horseradish will also work)
- 2 tablespoons good olive oil (preferably O-Med Yuzu Olive Oil)
- Salt & pepper
- Combine all of the ingredients together in a mixing bowl and gently fold to combine.
- Plate and drizzle with a little more olive oil. Garnish with fresh herbs and lemon and serve as is or with toast points or crackers.