Servings: 6 (click to scale)
- 1/4 cup almonds roughly chopped
- 4 cloves garlic
- 2 Tbsp Fennel Seed
- 1/4 cup extra virgin olive oil
- 1 tsp chili flakes
- 2 sprigs fresh rosemary finely chopped
- 1/2 bunch fresh parsley chopped
- 3 lbs arctic char skin on, deboned & butterflied
- 1/4 tsp kosher salt
- 1/8 tsp black pepper freshly cracked
- In a small pot over medium heat, toast almonds, garlic, and fennel seeds in olive oil. Once garlic is browned, add chili flake, a few turns of freshly cracked black pepper, parsley and rosemary. Remove from heat and let cool slightly.
- Season all the fish lightly with salt and pepper. Spoon about half the garlic-parsley paste and rub into the fillets attached to the skin.
- With the fish in front of you horizontally, take the top fillet and roll it over the bottom fillet, so that it forms the shape of a Yule Log.
- Using kitchen twine, gently tie it as you would a roast, so it maintains its shape.
- Gently transfer to a roasting rack, with the seam side down.
- Place in a 300-degree oven and cook until the internal temperature on an instant read thermometer reads 128-130 degrees, about 30-40 minutes.
- Once cooked, remove from the oven and change the oven to High Broil. Use a spoon to collect any of the rendered fat and oil from the tray and spoon over the skin to baste.
- Once the broiler is smoking hot, place the fish back under for just 1-3minutes until the skin is nice and crispy.
- Remove from the oven and let rest for a few minutes.
- Use your sharpest knife (maybe even a serrated knife) to cut the fish into medallions or on a slight bias.