Nunavut Arctic Char with Blueberry Balsamic Sauce & Rosemary Vegetables

By amy.caughey

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Nunavut Arctic Char with Blueberry Balsamic Sauce amp; Rosemary Vegetables

This recipe makes 8 servings

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  • Cook time : 45-50 minutes

This entree combines local food Arctic Char & blueberries with hearty vegetables that can withstand a plane trip to the north. This is best made with freshly caught fish and blueberries picked from the tundra, but can be made with frozen fish and blueberries, for a taste of fleeting Arctic summer anytime of the year.

Ingredients

  • 1 8-10 lb fresh whole arctic char , gutted, head and tail on1 8-10 lb fresh whole arctic char, gutted, head and tail on
  • 2 cloves garlic , crushed2 cloves garlic, crushed
  • 1/2 cup chopped onion 1/2 cup chopped onion
  • 1 tsp salt 1 tsp salt
  • 1 tsp ground pepper 1 tsp ground pepper
  • 2 medium sweet potatoes , cut in 2 cm x 2 cm cubes2 medium sweet potatoes, cut in 2 cm x 2 cm cubes
  • 2 small zucchinis , cut in half rounds2 small zucchinis, cut in half rounds
  • 3 carrots , peeled and cut into 2 x 2 cm cubes3 carrots, peeled and cut into 2 x 2 cm cubes
  • 1/2 red onion , cut into 2x2 cm cubes1/2 red onion, cut into 2x2 cm cubes
  • 1 tsp dried rosemary 1 tsp dried rosemary
  • 3 tbsp olive oil 3 tbsp olive oil
  • 2 cups fresh blueberries , from the tundra (or fresh/frozen from the store)2 cups fresh blueberries, from the tundra (or fresh/frozen from the store)
  • 1/2 lemon , zest of1/2 lemon, zest of
  • 1 tsp white sugar 1 tsp white sugar
  • 1/2 cup water 1/2 cup water
  • 2 tbsp minced red onion 2 tbsp minced red onion
  • 1 tsp butter 1 tsp butter
  • 1-1/2 cups aged balsamic vinegar 1-1/2 cups aged balsamic vinegar
  • 1 tsp salt 1 tsp salt
  • 1 tsp ground pepper 1 tsp ground pepper
  • 3/4 cup cold butter , cubed3/4 cup cold butter, cubed
  • 2 lemons , for garnish2 lemons, for garnish

Preparation

1.) Mix garlic and onion in a small bowl. Season inside and outside of fish with salt and pepper. Place onion & garlic mixture into the cavity of the fish. Wrap fish in tin foil. Place on a heavy-gauge cooking sheet in preheated oven at 350 degrees F for ~50 minutes. (Hint: The fish is cooked when it readily springs back when gentle pressure is applied. Be careful not to overcook.) 2.) Place sweet potato, zucchini, carrots and onions in a 9x13 baking dish. Drizzle with olive oil. Stir. Sprinkle with rosemary. Bake for ~ 45 minutes at 350 degrees F, until carrots are soft when tested with a knife. 3.) While fish and vegetables are cooking, prepare blueberry balsamic sauce. Blueberry Balsamic Sauce: 4) Place 1 cup blueberries, lemon zest, sugar, water and minced red onion in a small saucepan. Bring to a boil and stir. Simmer until blueberries are broken apart and sauce is thick, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Strain mixture through a mesh strainer, collecting the liquid in a dish. Use a spoon to push remaining liquid through the strainer. Discard blueberry skin mixture. Keep reserved blueberry sauce warm. 5) In a medium saucepan, bring balsamic vinegar and 1 tsp. butter to a boil, stirring frequently. Continue to boil until liquid has thickened and reduced by approximately ½, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Add cubed butter (1 cube at a time) whisking vigorously until sauce is smooth and glossy, and you can no longer see the butter. 6) Add reserved blueberry sauce and remaining 1 cup whole blueberries (at room temperature) to the balsamic vinegar mixture. Stir until whole blueberries are warmed through, about 2 minutes. Serve sauce immediately, drizzled on fish, or on the side. Serving tips: You can serve this fish family style at the table. Lay the fish on a large platter. To cut the fish, remove skin (or keep on) and cut desired size portions just to the backbone. After you remove the fish from the top half, the backbone will peel away easily, with most bones attached to access the bottom half of the fish. Save the tail for kids, as this tender part of this fish has no small bones. Garnish with generous lemon wedges.

Additional information : Contest recipe category: Fish and Shellfish

Source : amy.caughey

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