Pan-Roasted Arctic Char with...Pan-Roasted Arctic Char with Spring Pea & Mint Velouté

Crispy-skinned Arctic char served over a vibrant, velvety sweet pea and fresh mint emulsion, topped with a crisp, citrus-dressed fennel and radish salad.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Sweat the minced shallots for about 3 minutes until translucent and fragrant.

2. 02

   Add the peas and vegetable stock to the saucepan. Bring to a gentle simmer and cook for 3 minutes to infuse the flavors without losing the vibrant green color of the peas.

3. 03

   Transfer the pea mixture directly into a high-speed blender. Add the fresh mint leaves and blend on high until completely smooth and velvety. Season with 1 tablespoon of lemon juice, a pinch of salt, and pass through a fine-mesh sieve if desired. Keep warm.

4. 04

   In a small bowl, toss the shaved fennel and radishes with the remaining 1 tablespoon of lemon juice, 1 teaspoon of olive oil, and a pinch of flaky sea salt. Set aside.

5. 05

   Pat the Arctic char skins completely dry with paper towels. Season both sides with flaky sea salt. Heat the remaining olive oil in a non-stick pan over medium-high heat until shimmering.

6. 06

   Place the fish fillets skin-side down in the pan. Press down gently with a spatula for 30 seconds to ensure even skin contact. Cook undisturbed for 4 minutes until the skin is golden and exceptionally crispy.

7. 07

   Flip the fillets and sear the flesh side for just 1 minute. Remove from heat immediately.

8. 08

   To plate, spoon a generous pool of the warm pea velouté onto the center of each plate. Place the Arctic char fillet skin-side up on top of the velouté. Garnish the fish with a delicate mound of the shaved fennel salad and top with microgreens.