Recipe for Arctic Char in Salt Crust with Saffron Aioli

Making the perfect Arctic Char in Salt Crust with Saffron Aioli should only take approximately 45 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Arctic Char in Salt Crust with Saffron Aioli recipe can feed your family for 6 servings.

There are many different ways to make this Arctic Char in Salt Crust with Saffron Aioli recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arctic Char in Salt Crust with Saffron Aioli recipe.

Arctic Char in Salt Crust with Saffron Aioli Popular Ingredients

• 1 fresh Arctic char, about 3 pounds
• 1/4 bunch chives
• 4 sprigs fresh Italian parsley
• 4 lemon slices
• 1 sprig fresh rosemary
• 1 tablespoon lemon zest
• 3 egg whites
• 1/2 cup cold water
• 3 pounds kosher salt
• Saffron Aioli, recipe follows
• 1 egg*
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 1 1/2 cups vegetable oil
• Pinch saffron
• 1 teaspoon kosher salt
• 1 tablespoon chopped orange zest

Steps for making Arctic Char in Salt Crust with Saffron Aioli

1. Preheat the oven to 400 degrees F.
2. Trim the fins from the Arctic char. Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
3. Whip the egg whites and cold water with a whisk until they form light peaks. Add the kosher salt and mix well with your hands. The texture should be like damp sand. Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
4. Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt). The salt should be at least 1/2-inch thick all around the fish. Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
5. Let the fish rest for 5 minutes. Crack the salt with a rolling pin and remove the chunks of salt. Peel back the skin and remove the fish from the bones. Serve with Saffron Aioli.
6. In a food processor combine the egg, lemon juice, garlic, and mustard. Puree until well combined, scraping down the sides of the bowl.
7. While the food processor is running slowly, pour in the vegetable oil. The mixture will thicken as it emulsifies. Add the saffron, kosher salt, and orange zest. Store covered in the refrigerator for up to 4 days.

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• Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Arctic Char in Salt Crust with Saffron Aioli recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon