- 4 Arctic Char fillets – skin on, boned and scaled to 5 ounces.
- 4 baby fennel, 4 young spring carrots, washed and peeled
- 2 young small spring potatoes
- 4 sugar snap peas, washed, strings removed
- 1 small scallion, finely diced
- 1 small spring garlic, finely diced
- 2 asparagus spears, washed, woody stem removed
- 1¾ cup vegetable stock
- Olive oil
- Kosher salt
- Cracked pepper
- Citrus pieces for garnish
- Preheat oven to 375°.
- Fennel: remove tops, cook in butter over medium heat. Add 4 ounces of vegetable stock. Lower heat to a simmer and cook covered until tender.
- Carrots: split in half length wise, season with kosher salt and fresh cracked pepper. Roast in preheated 375° oven until light caramel-color and tender.
- Potatoes: blanch slightly in boiling salted water, shock in ice water quickly, remove and pat dry. Quarter potatoes and slowly cook in butter in a sauté pan over medium low heat until caramelized on all sides.
- Sugar Snap Peas: cut in half on a diagonal, one corner to the other.
- Asparagus: cut into 1-inch pieces.
Grilling the Char
- Preheat the grill to ensure you have a nice hot area to grill the fillets. It’s hot enough when you aren’t able to hold your hand comfortably over the grill for any length of time.
- Wipe down grill with a rag lightly seasoned with oil to clean the spot you are going to grill on, let it burn off for a couple of seconds, then wipe the spot again with another clean rag. This will help to caramelize the skin without sticking to grill.
- Season Char fillets with olive oil, kosher salt and fresh cracked pepper to taste. Carefully place fillets onto the grill, one at a time, skin side down.
- After 4-5 minutes, the skin side of the fillet should have released from the grill and be crispy and caramelized. Gently flip the fish and continue to cook another 4-5 minutes on the other side.
- Let the fish rest a couple of minutes after grilling to ensure proper carry over and a moist interior. While the fish is resting, you can brush a little room temperature butter over it to keep it moist.
- While the fish is on the grill, heat a large sauté pan to medium with a tablespoon of olive oil. Once oil is hot, add the scallion and garlic, then lower heat to medium low. Let the vegetables cook slightly until soft and tender. Add the cooked fennel, carrots, and potatoes and continue to cook slightly to warm.
- Once warm, add the snap peas and asparagus, 6 ounces of vegetable stock, and a small amount of butter. Lower heat and let simmer until liquid is gone. Season with kosher salt and cracked pepper to taste.
- Arrange the vegetables in the center of 4 warm dinner plates.
- Plate pictured and garnish with citrus pieces.