yields six servings
4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 head garlic
1 1/2 cups yogurt
6 strips bacon
20 pieces of chive
1 Granny Smith apple
Simmer lentils with water, carrot, onion and garlic until tender. Then strain and reserve cooking liquid. Puree 1/3 of lentils with some of the cooking liquid until smooth. Bind lentils with some of the puree and season with salt to taste. Slice strips of bacon into lardons and render in a sauté pan over medium heat. Drain and fold into lentil mixture. Zest 1 lemon and chop zest. Fold into yogurt and add juice of half the lemon. Season to taste with salt. Dice potato finely and fry at 375 degrees until crispy. Drain on a paper towel and season with salt. Chop chives finely.
Portion arctic char into medium size pieces, about 4 ounces each. Season with salt. Heat a medium size sauté pan on high heat. Place oil in pan and arrange fish skin side down in pan. Turn heat down to medium and allow skin to crisp.
Place a small dollop of yogurt into the center of each plate. Top with lentils. Then place fried potatoes on top and finish with a sprinkle of chives.
Lay a piece of arctic char to the side of the lentils arrangement. Top arctic char with julienne of apple and serve.
bacon recipe courtesy of: Chef Wylie Dufresne, "Quickfire Challenge," Top Chef Masters, Season 2, Episode 3, Bravo