Arctic Char with Mushrooms and Arugula

The Arctic char is closely related to both salmon and trout and has many characteristics of both. The flesh colour of char varies; it can range from a bright red to a pale pink. It is a wonderful fish that is used to be available only at high end seafood restaurants, now is available at some fish markets more widely. It has a wonderful mild flavor and I highly recommend to give it a try!

As in many instances I mentioned before if you have the freshest and the best quality ingredients, simple preparation is the best way to go to show of the flavor at it's best.

I had purchased 2 fillets with skin on. Wash it and pat dry, double check to make sure all bones are removed by your fish monger. Cut it in desired portion sizes sprinkle with salt and pepper.

Start you saute pan with one part olive oil and one part of unsalted butter, once it is melted completely place you fish skin side down first and pan fry for a few minutes. Then flip to the other side using fish spatula and continue frying for a few more minutes. Remove from the pan and serve right away.

I made mushroom side with it, also using a simple prepraration method and same cooking time. I had one box of sliced baby bella mushrooms and one box of slices shitaki mushrooms. Start a big saute pan with olive oil in it. Once it is hot drop mushrooms in and let it caramilized for about 5-10 minutes. Then stir and cook for additional 10 minutes with salt and pepper.

I served both this items on the bed of fresh baby Arugula. Love Arugula!!! I buy a big box for week of triplled washed baby arugula and use it for salads, pasta or saute lightly. For this I just chopped it and dressed it up with olive oil and a few spoons or rice vinegar.