Arctic Char with Freekeh and Butternut Squash
Arctic char is an excellent sustainable alternative to salmon, and when cooked just right (as in this recipe) it is quite delicious on its own, without needing too many accoutrements. Freekeh, which I first came across at the farmer’s market a couple weeks ago, is a superfood, high in protein and fiber with a really nice crunchy and pliant texture. It’s young green wheat that’s roasted and has a smoky green tea like flavor, which goes well with the char. Butternut squash is always a favorite, especially in the fall.
Recipe after the jump.
Arctic Char with Freekeh and Butternut Squash Original recipe
Serves 2
Ingredients:
- Two 1/4 lb fillets of Arctic Char with skin
- 1 cup freekeh
- 2 cups cubed butternut squash
- 2 tbsp olive oil
- 4 fresh sage leaves
- salt and pepper
- 1 cup plain greek yogurt
- arugula for garnish
1. Preheat the oven to 400ºF. Toss the butternut squash in olive oil, 2 chopped sage leaves and salt and pepper. Arrange it on a foil lined baking sheet and roast for 30 minutes.
2. Add 1 cup freekeh to 2 cups of water in a saucepan. Add about 1/4 cup of chicken stock if available. Bring to a boil, then reduce heat to low and cover. Let simmer for 30-40 minutes.
3. Once the butternut squash and freekeh are 5 minutes from being finished, heat some olive oil on medium-low and place fillets skin-side down. Sprinkle with salt, pepper, and chopped fresh sage leaves, and drizzle with olive oil. Cover with a tight-fitting lid and cook on medium-low for 5-6 minutes if slightly frozen or 2-3 minutes if fresh or completely defrosted, or until the fillets are just about opaque and no longer raw to the touch, as in the below picture.
4. Remove the butternut squash from the oven when ready, and drain the freekeh.
5. Plate the butternut squash and freekeh first, followed by a small arrangement of arugula, then place the fish over the arugula and add a small dollop of Greek yogurt. Add salt and pepper to taste.
-
yummydinnerrecipes likes this
-
mallorylance posted this
