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    Roasted Arctic Charr with Prawn and Seaweed Crust

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    Roasted Arctic Charr with Prawn and Seaweed Crust

    Arctic Charr is a freshwater fish that has a firm pink flesh with a delicate flavour. It is related to salmon and trout and can be used as a substitute for these fish in many recipes.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • The fish
    • 1 x 400g fillet of Waitrose Arctic Charr, cut into 4 pieces
    • 1tbsp vegetable oil
    • 5-6 heads of pak choi
    • The topping
    • 5 sheets Yutaka Roasted Natural Seaweed
    • 2tbsp Blue Dragon Sushi Pickled Ginger
    • 1 pack Waitrose North Atlantic Peeled Prawns
    • 1 pack Waitrose Prawn Crackers
    • 1tbsp Khaki Tiga Sweet Dark Soy Sauce


    1. Place all the ingredients for the topping into a food processor and mix together. Spread a quarter of the mixture on top of each Charr fillet, pressing down firmly.
    2. Transfer to a greased baking tray and cook in a preheated oven at 200°C, gas mark 6 for 10-15 minutes or until the topping is golden brown and the fish is thoroughly cooked. Keep warm.
    3. Heat the vegetable oil in a frying pan, add the pak choi and cook for 2-3 minutes.
    4. To serve, divide the pak choi between four plates, top with a piece of fish and drizzle some of the sweet soy sauce over the top and around the edge of the plate.

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    Cook's tips

    you could replace the pak choi with a selection of stir-fry vegetables such as bean sprouts, sliced peppers, onions, carrots and baby corn.


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