|Lemony, flaky goodness...|
One of these other pursuits, as you may have deduced, is cooking sustainable and delicious food, for myself and others. Right on the heels of running that race, I was already brimming with ideas about supper clubs and cooking classes- I'm sorry, is that my multipotentiality showing? Good!
One of the things I tried out on myself was a recipe from Elise at Simply Recipes: Arctic Char with Lemon Cream Sauce. Elise adapted it for salmon, but the original recipe from the Country Cooking of Ireland used Arctic Char, a sustainable alternative to most of the over-fished or inefficiently-caught salmon out there (not that there isn't good salmon-- it's out there, too!).
The recipe is fairly simple: lemon juice, chicken stock, and heavy cream combining and reducing to form a warm and piquant accompaniment to the crispy-skinned, flaky-fleshed arctic char. YUM. I loved how the defrosted fillets had such glistening colors on the skin side- don't be afraid to say it: fish scales can be beautiful!
As Elise notes, it's best to 1) fry the skin-side-down first, to crisp it up and 2) turn on the fan above your stove, since frying fish tends to leave a lingering, odiferous signature.
|Skin-side down first|
Now, I have come across some conflicting reports from supposedly trustworthy sources- Whole Foods for example, listing their fish as a yellow (not great) when SFW lists them as red (avoid). Any ideas about how to determine who's right? This might be a question for Twitter... (yes, I've joined Twitter. It's kind of exciting!)
|Ready for its close-up|
Oh, and by the way, the cream for this was organic, and the lemons were sustainably farmed, if you can call the trees in my parents' backyard a 'farm.' SO glad I'm still the occasional recipient of their care packages!