RECIPE: Crispy-Skinned Arctic Char with Olive Oil Crushed Fingerling Potatoes, Savory Chanterelle Mushrooms and Meyer Lemon Vinaigrette
Arctic Char
Ingredients
- 4 Arctic Char filets (skin on, each approx 6 ounces)
- Salt and pepper to taste
- Olive oil
- 1 Savory Chanterelle Mushrooms (recipe below)
- 1 Olive Oil Crushed Fingerling Potatoes (recipe below)
- 1 Meyer Lemon Vinaigrette
Method
- Salt and pepper the Arctic Char filets.
- Heat sauté pan to medium-high and add olive oil to coat.
- Add filets and sauté skin side down for about 2-3 minutes until the skin is crispy. Flip and sauté for an additional 2-3 minutes, or until the flesh is golden brown.
- To serve, place the Savory Chanterelle Mushrooms, Olive Oil Crushed Fingerling Potatoes and Crispy-Skinned Arctic Char on a plate. Drizzle the Char with the Meyer Lemon Vinaigrette.
Meyer Lemon Vinaigrette
Ingredients
- 1 tbsp Shallot, minced
- 2 oz. Meyer lemon juice
- 1 tsp Dijon mustard
- 1 tsp Coleman's dry mustard
- 1 Zest of a Meyer Lemon
- 2 tsp Fresh thyme leaves, chopped
- ½ tsp Fresh cracked black pepper
- 1 tsp Kosher salt
- 4 oz. Canola oil
- 2 oz. Extra Virgin Olive Oil
Method
- Combine shallots and lemon juice and let stand for 10 minutes.
- Whisk in Dijon mustard, dry mustard, lemon zest, thyme, salt and pepper until totally combined.
- Combine both the oils. Starting with just a few drops at a time and then gradually adding more quickly, whisk the oil into the lemon juice mixture until a nice creamy looking vinaigrette forms.
Savory Chanterelle Mushrooms
Ingredients
- 1 lb. Chanterelle mushrooms
- 6 tbsp Olive Oil
- 2 Garlic cloves, minced
- 2 Savory leaves, chopped
- 1 Thyme leaves, chopped
- 1 Italian flatleaf parsley, chopped
- Salt and pepper to taste
Method
- Clean the chanterelles using 2 large mixing bowls.
- Put the chanterelles in one bowl, cover with cold water and swirl the chanterelles around gently, then lift them out of the water and place them in the second bowl. Discard the water in the first bowl and fill the second bowl with water. Repeat 2-3 times, then wipe off any pine needles or dirt that is still sticking to the mushrooms. Let dry on clean towels for 5 minutes.
- In a large pan, heat 3 tbsp olive oil until just smoking. Put in enough chanterelles to cover the bottom of the pan in an even layer (about half of the mushrooms). Add half of the garlic, half of the herbs, and salt and pepper to taste.
- After cooking down, put chanterelles on paper towel to drain.
- Repeat with the second half of the mushrooms. If you overload the pan with the mushrooms, they end up very soggy.
Olive Oil Crushed Fingerling Potatoes
Ingredients
- 2 lb. Fingerling potatoes
- ½ Cup Salt
- 4 Sprigs Thyme
- 6 Garlic Cloves
- 1 Bunch Chives, chopped
- Kosher salt and black pepper to taste
- 1 Cup Extra Virgin Olive Oil
Method
- Put potatoes in a large pot with the ½ cup salt, thyme and garlic. Just cover with cold water.
- Turn heat on low and bring to a simmer. When potatoes are just cooked, drain, remove thyme branches and garlic.
- Crush potatoes in a mixing bowl with a spoon or fork until chunky. Fold in chives, salt, pepper, and EVOO until you can clearly taste the EVOO in the potatoes.
