List of Ingredients
- 4 LBS. of arctic char, cleaned and gutted
- Marjoram
- Rosemary
- Parsley
- Lemon
- Remilled durum wheat semolina
- Vegetable broth
- Extravirgin olive oil
- Peanut oil
- Salt
- Pepper
- Vinegar
Method
Rinse and dry the arctic char. Cut it into three parts, just above the tail and just below the head. Stuff the middle part with rosemary, marjoram and parsley, lemon slices, salt and pepper; grease its surface with extra-virgin olive oil, then wrap it in parchment paper and tie it up like a roast with kitchen string. Brown it in a pan with a drizzle of extra-virgin olive oil for about 3 minutes, turning it so that you brown the entire surface. Bake for approximately 20 minutes at 350 °F.
Tie the head with kitchen string or wrap it in a cheesecloth and then tie it, so as to keep the flesh compact and in the same shape. Immerse it in 2 and a half quarts of vegetable broth made acidic with the addition of 1 tablespoon of vinegar; let it simmer gently for about 15 minutes. Flour the tail in the semolina and fry it in plenty of not overly hot (325 °F) peanut oil for 6-8 minutes; drain on paper towels.
Re-compose the fish parts cooked in three different ways, placing them near each other again, and serve accompanied with sauces and lemon slices to taste.