Its rich flavor and tenderness make arctic char a superb match for the hearty potato-leek chowder and earthy beet salad incorporated into this delectable dish. This recipe makes two healthy portions. If char isn’t available, salmon is an excellent alternative.
Recipe – Pan-Roasted Arctic Char
Potato-Leek Chowder
- 3 Yukon Gold potatoes, diced
- 1 leek, sliced thin
- 2 Tbsp. butter
- 1 cup heavy cream
- 1⁄2 onion (yellow or white), sliced
- 4 garlic cloves
- Salt and pepper, to taste
1. Cook leek in butter slowly, until soft, and reserve.
2. Peel and dice potatoes, reserving skin and trimmings, cook in water seasoned with salt and pepper until tender, then strain, mix with melted leek and reserve.
3. Combine the heavy cream with 1 cup water, the garlic and sliced onions in a medium saucepan, and cook with the skin and trimmings from the potatoes until tender.
4. Puree all to soup consistency, then add diced potatoes and leek to complete the chowder.
Beet Salad
- 1 cup baby beets, shaved
- 1⁄2 cup chives, chopped
- Olive oil, to taste
- Lemon juice, to taste
- Salt and pepper, to taste
1. Place 1 cup baby beets into a bowl, and season with olive oil, lemon juice, salt, pepper and chopped chives, to taste.
2. Let beets marinate and reserve.
Arctic Char
- 2 char fillets (6 to 8 ounces), skin on
- 2 Tbsp. butter
- 1 garlic clove
- 1 sprig thyme
- Salt and pepper, to taste
1. Season char with salt and pepper, and place skin side down in a hot pan with butter.
2. Place a sprig of thyme over the fillets, lightly crush garlic clove and add it to the melted butter, and baste repeatedly until fish is cooked thoroughly.
Plating
1. Ladle a bowl of chowder, and place a char fillet on top.
2. Spoon the beet salad over the fish and chowder, garnish with chopped herbs and serve.
