Crispy-Skin Arctic Char
Simple, springy and crunchy as a potato chip. Black bass, Striped bass, Arctic char even Mackerel render the crispiest skin. Rhubarb and fish are a win-win combination.
FLAVOURING COMPONENTS
1 Maple Ginger Vinaigrette
2 Pickled Rhubarb & Onion
3 Crispy Garlic & Pistachio Crumble
Ingredients
Skin-on fish Fingerling potatoes
Oil La Sauvagine cheese (sliced)
Butter (optional) Kosher Salt & pepper
Asparagus
Equipment
sheet pan lined with parchment paper
cast iron or a non stick skillet
Step 1: Preparing the vegetables
Roasting potatoes & asparagus
Pre-heat oven to 425 F
Wash fingerling potatoes, dry, cut in half on a diaganol
Drizzle with S&P and olive oil, place on a sheet pan lined with parchment paper
Roast 15 minutes
Add the asparagus spears, continue to roast 5-7 minutes, thickness of the asparagus will determine the roasting time
Remove from oven, sprinkle with chives
Drizzle with Maple Ginger Vinaigrette,
Build asparagus and potato clusters, top with La Sauvagine cheese
Shut heat in oven, place the vegetables back in to keep warm
Step 2: Preparing the fish
Searing the Fish to crisp
Pat fish dry with paper towels, season well with a sprinkling of kosher salt
Place fish, skin side down into a cold cast iron pan
Drizzle pan with a tablespoon of oil
Place cast iron over medium heat, let it gradually heat up until fat starts to cook out of fish, about 5 minutes. Gently press on fish to flatten the skin onto the pan. cook until skin is crispy, and flesh is mostly opaque, this should take an additional 3-6 minutes, depending on the thickness of the fish.
Flip the fish for the final sear.
Step 3: Finishing the dish
Plating and garnishing
Place asparagus and potato cluster in centre of the plate
Carefully set the fish, , skin side up, on top.
Sprinkle with Maldon salt
Garnish with pickled rhubarb-red onion
Sprinkle with herbs
ENjOY
