Arctic Char with Panzanella Salad.

Arctic Char

This is a simple and light dish to make for summer. It makes use of vegetables available at any corner farm-stand or market.

For the fish

Ingredients

  • 1 fillet of arctic char with skin on

Procedure

  1. lightly season the fish with salt and pepper
  2. heat a sauté pan with a light coating of vegetable oil
  3. sear the fish with the skin side down
  4. turn the fish over when juices start coming to the top of the fish
  5. let cook on the other side for a few minutes

Panzanella Salad

Ingredients

  • 1 english cucumber
  • 1 large tomato
  • 1 red onion
  • 5 slices of rye bread

Procedure

  1. dice the vegetables and mix together
  2. dice four slices of the bread and toast until crisp and golden brown
  3. mix together just before service
  4. cut the last pice into triangles and toast for a garnish

Beurre Blanc Sauce

Ingredients

  • 1/2 bottle of a dry white wine
  • 1 shallot finely diced
  • 2 sticks of room temperature butter
  • 1/2 lemon juiced

Procedure

  1. lightly cook the shallots with a tablespoon of butter until brown
  2. deglaze with the wine and let cook until it is reduced to half its original volume
  3. remove from the heat and let cool until it is warm to the touch
  4. slowly mix in the butter
  5. add the lemon juice last

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About TheHighlandChef

I see “The Highland Chef” as an extension of myself. The name came along from combining two defining features of myself: Being Scottish, and an aspiring Chef. I grew up in the third generation of a family living in America that is still heavily influenced by Scottish culture. I am a graduate of the New England Culinary Institute with degrees in Culinary Arts and Hospitality Restaurant Management. Through my experience with NECI I have worked in some excellent hotels both in the New England area and Scotland. I have found that in the world of cooking there is always something new to be discovered.
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