2203. SPICE-CRUSTED CHAR over SUCCOTASH with CRISP BACON

makes four servings


1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs

Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.


bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009

2166. ARCTIC CHAR with BACON, BEETS, WHITEFISH CAVIAR and NEW POTATO SALAD

serves four


16 small new potatoes, boiled, cooled, and cut in quarters
1/2 cup sour cream
1 tablespoon fresh dill, chopped
8 strips boar bacon or regular bacon, chopped
1/3 cup all-purpose flour
2 skinless Arctic char fillets (each 6 oz) cut in half crosswise
6 tablespoons finely chopped pickled beets

In a bowl, gently toss potatoes with sour cream and dill. Season with salt and pepper. Set aside. Line a plate with a paper bag. In a frying pan, sauté bacon on medium-high heat until crispy, about 5 minutes. Remove from the pan and transfer to the paper bag–lined plate to drain. Reserve the bacon fat. Spread flour on a plate. Season both sides of Arctic char with salt and pepper, then dredge in the flour, shaking off any excess. Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more. To serve arrange potato salad in the middle of each plate. Place a fillet atop each mound of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon.


bacon recipe courtesy of: Terry Gereta, Mise Restaurant, 842 Corydon Avenue, Winnipeg, Manitoba | a good catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert

1831. ARCTIC CHAR with LENTILS, BACON, CRISPY POTATOES and LEMON YOGURT

yields six servings


4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 onion
1/2 head garlic
1 1/2 cups yogurt
1 lemon
6 strips bacon
1 potato
20 pieces of chive
salt
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