The Spamwise Chronicles

Not Exactly Quick, Relatively Easy

Pan-roasted Arctic char, slow-cooked tomato sauce, roasted heirloom potatoes

unsalted butter
Arctic char fillets, about 6 to 8 oz. each
kosher salt

1 can crushed tomatoes or 2 lbs. fresh tomatoes
5 T. unsalted butter
1 onion, peeled and halved
pinch of salt

heirloom fingerling potatoes
olive oil
kosher salt
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.

This entry was published on June 18, 2008 at 12:32 am and is filed under food, general. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Not Exactly Quick, Relatively Easy

  1. dpaste on said:

    How does one slice potatoes “on a bias?”


  2. Looks tasty!


  3. dpaste —

    it’s a ‘bias-slice’, in other words, slicing a vegetable at a 45 degree angle. You would do this in order to increase total surface area, as well as aesthetic reasons.

    More here:


  4. That looks absolutely delicious, although I may substitute the heirloom potatoes for heirloom tomatoes, as I am trimming down.


  5. Tater —

    for me, heirloom tomatoes generally don’t come into their own until later in the summer. there’s one vendor at USGM that has them at the moment but these tend to be raised in a greenhouse. not quite what I’m looking for.

    plus I picked up a bunch of fingerlings two weeks ago so I’m just using what I have in the crisper.

    a side note: there’s a ton of butter used for the char and the tomato sauce. I think a total of 7 tablespooons. you’ll have to reduce proportions if you’re slimming down.

    on the other hand, I don’t have to worry. my LDL count is 65 (threshold is 130) and my HDL count is 100. yay for good genes. 🙂


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