Roasted Arctic Char With Orange Lentil Salad Food

OH MY ARCTIC CHAR!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
• Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

ARCTIC CHAR WITH WARM LENTILS

Steps:

• Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes.
• Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside.
• Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate.
• Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish.

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

Steps:

• In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
• In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
• Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.