Char Fillet with Brown Butter, Capers, Lemon, Croutons and Artichokes Recipe
Servings: 8 - 12
- 2400 grams whole char, filleted, pinbones removed
- Salt and freshly ground pepper
- Flour, for dusting
- 150 grams butter
- 4 tablespoons vegetable oil
- 4 artichoke hearts, cooked à blanc, and cut into macédoine
- 3 lemons, peeled, cut into segments, and diced
- 4 tablespoons capers, rinsed
- 3 slices white bread, cut into small dice and sautéed in oil and butter until golden
- 2 tablespoons chopped flat-leaf parsley
- When portioning, cut each fillet on the bias.
- At service time and per order, season each portion with salt and pepper. Dredge the fillets in flour on the skin side only and tap off the excess.
- Warm 1 tablespoon of butter and ½ tablespoon of oil in a wide sauteuse over medium heat.
- Set the fillets skin-side down in the pan. Cook for 2 to 3 minutes until golden brown, turn the fillets over, and cook briefly—just long enough to remove any rawness.
- Remove the fillets from the pan and drain on paper towels. Reheat the artichoke pieces in the same pan and drain on towels as well. Set both aside and keep warm.
- Place the fillets and the artichokes on a warm dinner plate. Discard the butter and oil and wipe out the pan. Place the pan back on high heat. Add 2 heaping tablespoons of butter and cook until it turns a hazelnut-brown color. Add the lemon and capers. Sauté for a few seconds.
- Spoon the butter and garnish on top of the fillets. Sprinkle with the croutons and the parsley. Any vegetable purée or medley could accompany this char.