Pan-roasted Arctic char, slow-cooked tomato sauce, roasted heirloom potatoes
Arctic char fillets, about 6 to 8 oz. each
1 can crushed tomatoes or 2 lbs. fresh tomatoes
5 T. unsalted butter
1 onion, peeled and halved
pinch of salt
heirloom fingerling potatoes
cracked black pepper
For the Arctic char: Melt butter in a large, heavy-bottomed skillet over medium-low heat. When butter ceases sputtering, slip char in skin side down. Cook undisturbed for 15 to 20 minutes or until fish becomes opaque near the top. Finish with a sprinkle of sea salt or kosher salt.
For the tomato sauce: Place onion halves in a sauce pan. Add butter, cut into bits. Add tomatoes. If using fresh tomatoes, peel them, then chop coarsely. Add a pinch of salt. Bring to a boil, then immediately lower heat to the lowest possible setting. Stir occasionally. Simmer uncovered for 45 minutes to one hour or until droplets of fat coat the back of a wooden spoon. Discard onion. The tomato sauce recipe is adapted from Marcella Hazan‘s Essentials of Italian Cooking. The sauce is wonderful paired with gnocchi, spaghetti or with meat and fish.
For the potatoes: Scrub potatoes. Leave unpeeled. Slice potatoes on a bias or leave whole depending on size. Toss with 2 t. olive oil, a pinch of salt and pepper. Roast at 375 F for 30 minutes or until potatoes are golden brown. Sprinkle with chopped herbs prior to service.