Seared Arctic Char

Serves 2
as an entrée

INGREDIENTS

2 5 oz. portions of arctic char
3 tablespoons butter
2 sticks thyme
2 sticks rosemary
Salt and pepper
1 clove garlic

Salad-
Frisee
Watercress

Candied Lemon Peel-
Lemon peels (pith removed)
Simple syrup, 1:1 ratio sugar and water to boil

Celeriac Purée

1 lb. celeriac root, peeled and cubed
1 onion
4 cloves garlic
4-6 oz. butter
Stock or water (just to cover)
Sachet, thyme, pepper, salt

Dill Mustard Vinegar

2 tablespoons whole grain mustard
1 teaspoon honey
2 tablespoon dill, minced
3 oz. champagne vinegar
4 oz. olive oil
1 tablespoon each minced shallot, minced garlic, and minced thyme.

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Nothing fishy about this dish. One bite and you'll be hooked! Delicious seared arctic char swims in a creamy celeriac puree, delicately dressed in a spicy dill mustard vinegar.

Recipe images by Bruce Plotkin Photography.

Method

Celeriac Purée

Peel and chop celeriac into 1 by 1 inch cubes.
Chop onions and mince garlic. Heat oil in a sauce pot, and add onions. Sweat until translucent; add garlic, cook until aromatic.
Add celeriac. Season with a pinch of salt and sweat. Add liquid (water or stock) until all the pieces are covered. Cover and allow to simmer.
Cook until mashable with a spoon (should be about 20-25 minutes).
Drain and separate liquid and solids. Add celeriac with 2 oz. of cooking liquid to blender. Blend on high.
Once blended, blend in butter to emulsify.
Cool.

Candied Lemon Peels

Peel lemon skins, with a knife remove white pith.
Cut into thin slices, bring small pot of water to a boil.
Place peels in boiling water for 4 minutes. Remove from water. Bring fresh water to a boil. Add peels for 4 minutes again. Repeat boiling process again. Place peels in simple syrup and refrigerate overnight.
Drain, place on paper towels to remove excess syrup. Add peels into granulated sugar, mix to coat, then remove from sugar and place aside.

Dill Mustard Vinegar

Mince garlic, shallots, and thyme. Add to a bowl with other ingredients, whisk until combined.

Char

Heat up one large skillet (frying pan) on medium high heat.
Season fish with salt and pepper.
Add oil to the pan, wait until oil glistens.
Sear fish pieces on one side for 2 minutes. Lower heat to medium and flip the fish.
Once flipped, add whole garlic, thyme and rosemary sticks, and butter to the pan. Allow to melt.
Baste fish for 2 minutes or until butter turns light brown.
Remove fish from pan

Serve!

Serve with mixed frisee and watercress greens (can be substituted with arugula).

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November, 2021 RECIPE OF THE MONTH

INGREDIENTS

Celeriac Purée

Dill Mustard Vinegar