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

868. ARCTIC CHAR with BACON, CHINESE BROCCOLI and SWEET POTATO PUREE

makes 4 servings


3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
1 teaspoon (or more) hot prepared Chinese mustard
1 cup balsamic vinegar
11/2 teaspoons soy sauce
1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
2 slices bacon, cut into 1-inch pieces
2 teaspoons yellow mustard seeds
4 5- to 6-ounce arctic char fillets
2 tablespoons vegetable oil, divided

Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.

Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.

Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.

Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.

Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.

NOTE: Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.


courtesy of: Bon Appetit, September 2007

548. OCEAN TROUT with WARM POTATO and BACON SALAD, RIESLING CABBAGE, GARLIC SAUSAGE, and GRAINY MUSTARD SAUCE

Yield: 6 people

6- 7oz. Filets of Arctic Char
2 pieces of fresh garlic sausage
2 Tbs. Grape seed oil

For Potatoes:
2 lb. Fingerling Potatoes
1 Tbs. caraway seeds
1/2 onion (diced)
1 cucumber (peeled and sliced)
4 slices smoked bacon
4 oz. grape seed oil
4 oz. chicken stock
2 oz. hengstenberg vinegar or other white vinegar
2 Tbs. chopped parsley

Boil the potatoes (skin on), with the caraway seeds. Let cool and when still warm, peel and slice them. Heat up the tablespoon of the oil and sauté the bacon to a crisp, add the onion and sauté until translucent. Combine the mix to the potatoes and add the rest of the oil, vinegar, parsley, cucumber, chicken stock, and finish with salt and pepper. Serve at room temperature.

For Cabbage:
16 oz. Sauerkraut
1 Tbs. Caraway seeds
1 ½ cups plus 4 Tbs. dry Riesling wine
1 granny smith apple
1 small Yukon gold potato
6 Tbs. Butter

Drain the sauerkraut. Sauté the cabbage in a pan with two tablespoons of the butter and the caraway seeds. Add the wine and reduce by half. Meanwhile, peel and grate the apple and potato separately. Add the apple to the reducing cabbage mixture. When the mixture is almost dry add in the potato. Cook the cabbage until it is nearly dry. Add the remaining butter, four tablespoons of fresh Riesling wine, salt, and ground white pepper.


For Grainy Mustard Sauce

Yields: 1 cup

2 Tbs. High quality grainy mustard
½ cup Riesling wine
1 Tbs. Honey
1 cup fresh fish cream

In a small saucepot, bring to a boil the wine, honey, and mustard. Reduce the mixture by half, and add in the cream. Bring the cream to a boil and season with salt and white pepper.

If the sausage has already been cooked, simply slice it in to 1/8-inch rounds. Warm your cast iron or cold steel frying pan up over a medium high heat. Sauté the sausage rounds in the pan with one tablespoon of the grape seed oil. Remove the sausage and keep them in a warm place. Add more oil if needed and sauté the trout fillets on the skin side for 6 minutes. Lower the heat if the skin is getting to dark. Flip the fish and cook for 30 more seconds.

To serve: Place a couple of spoons of the potato salad on six individual plates. Divide the cabbage equally between the plates. Put 4 of 5 slices of sausage and the fish on top of the cabbage. Spoon a couple of tablespoons of the sauce on the plates.


courtesy of: 3030 Ocean Restaurant, Marriott's Harbor Beach Resort & Spa, 3030 Holiday Drive, Fort Lauderdale,
Florida, Florida 33316, 954-765-3030