dinner · dairy-free
Maple-bourbon glazed Arctic char
Arctic char roasted under a sticky maple, bourbon and Dijon glaze. Sweet and tangy, with very little hands-on work.
- Time
- 25min
- Steps
- 3
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the bourbon and maple syrup together briefly, then stir in the Dijon mustard.
-
2
Heat the oven to 220°C (425°F). Rub the char with the olive oil and roast, brushing on the glaze near the end.
-
3
Cook until the thickest part reaches 63°C (145°F) or the fish flakes easily.
