Cook at low temperature
The finesse of the flesh of the arctic char will be enhanced by a lower cooking temperature. Prefer a cooking temperature between 175 ° F (80 ° C) and 200 ° F (93 ° C) for a juicier result. You can, at the end of cooking, pass the skin side under (or on) the grill to enhance the flavors of the fish and add a little crunch.
A whole arctic char without bones
To wow your guests, you can remove the bones from the arctic char before cooking. From the side of the head, insert a paring knife under the ribs near the main ridge and lower the knife along the ridges of the ribs. Repeat the gesture along the length of the fish and do the same on the other side. Then, with the back of the knife, remove the flesh on the second line of ridges. Repeat the gesture on the other side. You can now detach all the bones using scissors by cutting the back of the fish. Check with your fingers if there are a few forgotten edges left. Season and then stuff the arctic char, and the fish is ready for cooking.
Arctic char fumet and ice cream
Fish and seafood broths are called “fumets” in cooking. You just need to gently simmer the bones and the head of the arctic char with a little onion, garlic and leek whites to obtain a delicious aroma that can then be used for making soups and sauces. You can also reduce 1 liter of char stock to obtain about 50 ml of liquid. This preparation is called “fish ice”. This concentrate of flavor will allow you to spice up several recipes, including the green onion sauce.