Arctic Char with Burghul and Parsley Salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

I have adopted the ‘confit’ method of cooking the fish, as for Coral Trout With Roasted Prawn Crust, here adding a seasoned crust that has a distinctive Middle Eastern character. The slow, gentle cooking maintains the moisture and integrity of the fish’s texture, giving it that melt-in-the-mouth quality. Fish looks deceptively raw or rosy when cooked confit-style, but don’t worry – the heat is gentle enough to just set the protein without changing the colo