Search This Blog

Wednesday, March 1, 2017

Arctic Char With Soba Noodles Pine Nuts and Lemon

Melissa Clark  
  Time 30 Minutes 
 Yield 4 servings 

Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine. 

Featured in: Soba Sails From Japan.

6 ounces [168 g] soba noodles
¼ cup pine nuts
2 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon pepper, plus more for seasoning
½ teaspoon finely grated Meyer lemon zest
2 teaspoons fresh Meyer lemon juice
6 tablespoons extra virgin olive oil
1 tablespoon cumin seeds
4 arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed
 Meyer lemon wedges, for serving
 Chopped fresh cilantro or mint, for serving

1. Cook the noodles according to the package instructions. Rinse under cold water; drain well.
2. Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
3. Heat the oven to 450 degrees. Line a large baking sheet with foil.
4. Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
5. Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
6. Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

Nutritional analysis per serving (4 servings)
859 calories; 57 grams fat; 10 grams saturated fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 34 grams carbohydrates; 53 grams protein; 124 milligrams cholesterol; 1055 milligrams sodium

No comments:

Post a Comment