Seared Arctic Char with Sauerkraut and Cider Reduction

By ALICJA

If char is not available,sea trout or rainbow trout can provide a good substitute.

Ingredients

• 6 portions Arctic cchar filet (150 gr)each
• 2 tbsp olive oil or grapeseed oil
• salt and pepper,to taste
• 4 cups prepared sauerkraut
• 2 tbsp + 2 cups apple cider1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup L'Acadie Blanc,or other white wine
• 2 tbsp butter
• Tabasco,to taste
• 18 small new potatoes

Details

Servings 6

Preparation

Step 1

Place the filets on a platter large enough to hold them in a single layer.Drizzle them with half of the oil and season them with salt and pepper on both side.Marinate the filets for one hour in the fridge.Boil the potatoes until they are soft,then drain and cool.Place the sauerkraut in a strainer and rinse it once with fresh cool water.Allow it to drain over the sink for half an hour.Place the sauerkraut in a saucepan with the 2 tbsp apple cider and water,and bring to a simmer over low heat.Place the potatoes on top of the sauerkraut and sprinkle a little salt over everything.Place a lid over the pot and cook until the liquid has evaporated and the potatoes are hot-about 15 min.Check occasionally to ensure that the liquid is not gone and the sauerkraut is not scorching.Separate the sauerkraut and potatoes when they are finished cooking.
While the sauerkraut is heating,prepere the sauce.Combine the 2 cups of cider,cider vinegar,and wine in a saucepan over meedium-high heat.Reduce until approximately one cup remains,then whisk in the butter.This should take about 10 min.Reserve in a warm place.
In a large nonstick skillet,heat the remaining oil over medium-high heat.Sear the fish on the first side until a slightly crunchy crust starts to form- look for a little browning on the visible edges of the fish.Flip the char over carefully with a fish flipper and cook 2 more min.on the other side.Remove from heat.
Serve a portion of the sauerkraut into a latge-rimmed soup bowl.Top with a piece fish.Place 3 potatoes around the fish and drizzle the sauce overtop.Serve immediately.