Arctic Char with an Asian-Inspired Glaze and Tangy Spinach

On February 10, 2021February 10, 2021 By Isobar ExpeditionsIn Iceland, Recipes2 Comments

When we were in Iceland, one of the things that we ate that hadn’t tried before was arctic char. It is a fish that is similar to salmon or trout, but it has a slightly different texture and taste. Because it is the type of fish that can stand up to bold flavors, we decided to create a soy, sesame, citrus marinade to glaze the char. Ensuring that the skin gets nice and crispy adds to the flavor as well as provides a different textural component to the fish. We served it with fresh baby spinach that we pan-seared in oil and seasoned with crushed red pepper flakes. It was a perfect accompaniment to the glazed arctic char.

INGREDIENTS

1lb Arctic Char – cut into two filets
4 tbsp Low-Sodium Soy Sauce
4 tsp Honey
1/2 tsp Sesame Oil
2 tbsp Fresh Orange Juice
1 lb Fresh Baby Spinach – stems removed
1/2 tsp Red Pepper Flakes – more if you’d like more heat
3 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

In a medium bowl, whisk together the soy sauce, honey, sesame oil, and orange juice until the honey is fully dissolved and the sauce is thoroughly mixed. Season both sides of the fish with salt and pepper and place them, skin-side up, in a baking dish and pour the marinade over the fish and let sit for 20 to 30 minutes in order to let the fish absorb the flavors. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the baby spinach. Cook the spinach until fully wilted, about 5 minutes, and stir in the red pepper flakes and season generously with salt. Add the remaining tablespoon of oil to a cast-iron skillet and heat to medium-high heat. Place the fish in the skillet, skin-side up, and cook for about 4 minutes and it releases easily and the flesh is slightly browned. Flip the fish to skin side down and add the marinade over the fish. Cook the fish for another 5 to 6 minutes and the skin is crisp while continuously basting with the marinade in the skillet using a spoon. To serve, plate the spinach and the place a filet of arctic char on top of the spinach.

The Plated Arctic Char with Tangy Spinach

Lobster Mac ‘n’ Cheese – An Adult Take on a Childhood Classic

On February 3, 2021February 3, 2021 By Isobar ExpeditionsIn Recipes7 Comments

We love lobster and we love cheese, so having lobster mac ‘n’ cheese was an obvious choice for us to make. We have had it served in different restaurants during our travels, including during our visit to the England. It is easy to make, but with most meals, the fresher the ingredients, the better. In today’s global world, it is possible to get many things delivered overnight and that is true for getting fresh lobster as well. Despite the simplicity of the dish, it is certainly something that can be served for a more formal meal. You can cook it in a baking dish, but we chose to bake it individual bowls to make serving it that much easier. Not only was it super delicious that night for dinner, it was just as wonderful as leftovers the following day.

INGREDIENTS

1 lb Cooked Lobster Meat – cut into bite size chunks
2/3 lb Elbow Macaroni – cooked slightly al dente and drained
22 oz Heavy Cream
8 oz Milk
6 tbsp Unsalted Butter
8 oz Gruyere Cheese – shredded
6 oz Extra-Sharp Cheddar Cheese – shredded
2/3 cups All-Purpose Flour
1/3 tsp Ground Black Pepper
1/3 tsp Nutmeg – grated
1 cup Panko or Bread Crumbs
Salt to taste

INSTRUCTIONS

In a large pot, melt 4 tablespoons of butter over medium heat, add the flour and whisk to create a roux. Heat the cream and milk in a microwave until hot, but not to a boil. Slowly add the cream and milk while continuing to whisk until smooth. Remove from the heat and add the gruyere and cheddar cheese, salt, pepper, and nutmeg. Stir in the macaroni and lobster until everything is evenly coded in the cheese sauce. Add to oven-safe, individual bowls that have been sprayed with cooking spray for easier cleanup (or baking dish). Melt the remaining 2 tablespoons of butter and mix with the panko. Evenly cover each of the bowls with the panko mix and then place them in a pre-heated oven at 375 degrees and bake for 30 to 35 minutes or until the sauce is bubbling and the panko is evenly browned.

Digging In to the Lobster Mac ‘n’ Cheese

German-Style Braised Red Cabbage with Apples

On January 27, 2021January 27, 2021 By Isobar ExpeditionsIn Germany, Recipes5 Comments

One of the side dishes that we enjoyed quite often while in Germany was braised red cabbage with apples. It was slightly sweeter than the braised cabbage that we were used to having and found it to be quite refreshing. We had it served with schnitzel, pot roast, duck, and other meats as it is a perfect compliment to gamier entrees. The only other side dish that we had as often as red cabbage was spätzle, which was often served along with the red cabbage. We served it with our pan-seared duck with a cherry compote, which was a wonderful combination. We used a granny-smith apple, but it could be done with any other apple that holds up to cooking. It was definitely a meal that reminded us of our time in Europe.

INGREDIENTS

1 Medium Red Onion – thinly sliced
1 Head Red Cabbage – cored and sliced
1 Granny-Smith Apple – cored and cut into 1/2 inch slices
2 cups Chicken Broth – preferably homemade
1/2 cup Apple Juice
1/2 cup Apple Cider Vinegar
2 tbsp Granulated Sugar
2 to 3 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil in a large Dutch oven over medium-high heat and add the onions and about a teaspoon of salt. Cook the onions until they are tender and translucent, about 7 to 8 minutes. Add the cabbage, apple, chicken broth, apple juice, apple cider vinegar, sugar, salt and pepper to the onions and stir to mix. Cover, reduce the heat to low, and cook until the cabbage for an hour.