Name: Arctic Char with Burghul and Parsley Salad
Yield: Serves 4
Ingredients: 40 ml extra virgin olive oil; 60 g fine burghul (cracked wheat); 2 teaspoons minced lemon zest; 2 teaspoons Za’atar (see Essentials); 1 teaspoon sea salt; 2 teaspoons white sesame seeds, roasted; ½ teaspoon ground chilli; ½ teaspoon sumac; 1 tablespoon chopped coriander leaves; 1 tablespoon chopped parsley leaves; 4 x 150 g fillets Arctic char, cut from the middle of the fish, skin and bones removed; 1 tablespoon chopped chives; 1 teaspoon sea salt, extra; 60 ml extra virgin olive oil; 1 cup parsley leaves; 2 tablespoons coriander leaves; 1 small red onion, finely diced; ½ long red chilli, seeded and finely diced; 1 tablespoon white sesame seeds, roasted; 40 g pine nuts, roasted; 2 teaspoons fresh lemon juice, strained; ¼ teaspoon sumac; 20 ml olive oil; sea salt and freshly ground black pepper; 150 g thick plain yoghurt; 1 tablespoon tahini; 1 clove garlic, minced; 30 ml fresh lemon juice, strained; ¼ teaspoon freshly ground black pepper; ½ teaspoon sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

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