Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 10 min
Prep:
45 min
Cook:
1 hr 25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 (3-pound) Artic char, cleaned, leaving head and tail intact, rinsed and patted dry
  • 2 bay leaves
  • 4 sprigs fresh tarragon
  • 1 lemon, sliced into thin rounds
  • 1/2 teaspoon black peppercorns
  • 3 large egg whites
  • 1/3 cup water
  • 5 pounds coarse sea salt or kosher salt
  • Lemon wedges, for garnish
  • Roasted New Potatoes, recipe follows
Roasted New Potatoes:
  • 2 pounds small baby new potatoes, scrubbed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Chopped fresh parsley leaves
  • Tomato-Lemon Compote, recipe follows
Tomato-Lemon Compote:
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 2 large fresh tomatoes, cored and diced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon minced fresh tarragon leaves
  • 1/2 teaspoon sugar, or more to taste
  • Salt and freshly ground pepper

Directions

Preheat the oven to 400 degrees F.

Stuff the fish cavity with the bay leaves, tarragon, lemon rounds, and peppercorns.

In a large bowl, whisk together the egg whites and water. Add the salt and stir to thoroughly combine, using your hands as necessary.

Fill a baking dish that is just slightly larger than the fish with about 1/3 of the salt mixture. Lay the fish on the salt in the dish and pour the remaining salt over the fish to cover. Bake until an instant read thermometer reaches 135 degrees F, about 40 minutes.

Remove from the oven and gently crack off the layer of salt. Serve immediately with lemon wedges and the roasted potatoes.

Roasted New Potatoes:

Preheat the oven to 400 degrees F.

In a baking dish, toss the potatoes with the oil, salt and pepper. Roast until tender, 30 to 40 minutes, depending upon the size.

Sprinkle potatoes with parsley. Top potatoes with warm Tomato-Lemon Compote.

Tomato-Lemon Compote:

Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add shallots, and cook, stirring, until tender, about 1 to 2 minutes. Add tomatoes, and cook until juices evaporate and mixture has thickened, stirring occasionally, about 3 to 4 minutes. Add lemon juice, zest, tarragon, and sugar, and simmer for 1 more minute, or until compote is thick. Remove from heat. Season with salt and pepper, to taste. Add more sugar, to taste, if desired. Cover with foil to keep warm.

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