Here's the Dish: Sam Bee's Favourite Arctic Char Recipe
Eating local, sustainable, healthy fish is on everyone's radar these days, and Fatty Crab on New York's Upper West Side is right on the mark serving an irresistible Arctic char that has Canadian comedienne Samantha Bee hooked.
"My most favourite dish [at Fatty Crab] is their Arctic char with roasted cauliflower, chili and turmeric. It's the most unlikely combination of ingredients I could ever imagine, yet, I continuously daydream about it." Bee warns, "If you see me eating it, do not attempt to snag a forkful for yourself; it would only cause you pain."
Executive Chef Corwin Kave -- recent winner of Food Network's Chopped -- says Fatty Crab dedicates its menu to sustainable and seasonal foods while at the same time experiments with non-traditional flavours.
Catch Sam Bee in The Daily Show with Jon Stewart on The Comedy Network and in Ken Finkleman's new comedy series, Good God, on The Movie Network and Movie Central.
Fatty Crab's Arctic Char with Roasted Cauliflower, Chili and Turmeric
--Chef Corwin Kave, Fatty Crab, New York City
3 oz fresh or frozen turmeric
2 large peeled and chopped shallots
4 cloves garlic
4 long red chillies (stems off)
2 Thai chillies (stems off)
4 cups cauliflower broken into individual florets
1 oz celery leaves
2 oz chicken stock
1 tbsp canola oil
1 tbsp unsalted butter
1-1/2 oz fish sauce
Four 8 oz Arctic char filets
Salt, to taste
Take the turmeric, shallots, garlic, red chilies and Thai chilies and puree in a blender until smooth. Using a heavy black pan or wok, preheat with a medium high heat. Coat the bottom of the pan with a thin layer of oil and add cauliflower. Season lightly with salt and toast the veggies until nice and browned, but not burnt.
Lower your heat, add butter, and lightly season your butter with salt. Next, place a heaping tablespoon of turmeric puree that you expertly pureed moments ago into your buttery cauliflower. Let this mixture cook in the butter until fragrant and aromatic. When this is accomplished, add in your celery leaves, fish sauce and chicken stock. Cook this on a medium heat until most of the liquid and flavuor is absorbed into the cauliflower.
Arctic Char: Take your fish out at least ten minutes prior to cooking so it has a chance to warm up a bit...trust me. Season the fish lightly on all sides with salt.
Preheat a heavy bottomed or cast iron pan to medium high heat. Coat the bottom with oil. Place the fish skin side down and then immediately turn the heat to low. Let the skin crisp for about 5 minutes before flipping; add a small amount of butter and allow the fish to slowly draw in the butter while lightly basting.
Serve your fish on a bed of your roasted cauliflower and enjoy the Fatty life.
Per each of 4 servings: 395 cal, 46 g pro, 18 g total fat (5 g sat. fat), 12 g carb (4 g dietary fibre, 5 g sugar), 166 mg chol, 1,239 mg sod, 1,299 mg pot. % RDI: 6% calcium, 25% iron, 13% Vit A, 127% vit C, 30% folate.
Photography courtesy of Fatty Group, LLC.