Pan-Roasted Arctic Char with...Pan-Roasted Arctic Char with Spring Pea Purée and Meyer Lemon Vinaigrette

Crispy-skinned Arctic char served over a velvety, vibrant sweet pea and mint purée, accented with a bright Meyer lemon vinaigrette and shaved baby zucchini.

Ingredients

Cooking Instructions

1. 01

   To prepare the pea purée, heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the minced shallot and sweat until translucent, about 2 minutes. Pour in the vegetable stock and bring to a simmer.

2. 02

   Add the fresh English peas to the simmering stock and cook for 3 minutes until tender and bright green. Immediately remove from heat.

3. 03

   Transfer the peas, shallot, and cooking liquid into a high-speed blender. Add the fresh mint leaves and blend on high for 2 minutes until completely smooth. Season with a pinch of sea salt and white pepper. Pass the purée through a fine-mesh chinois for a silky texture, and keep warm.

4. 04

   In a small bowl, whisk together the Meyer lemon juice, lemon zest, 1 tablespoon of extra virgin olive oil, and a pinch of sea salt to create the vinaigrette. Set aside.

5. 05

   Pat the Arctic char fillets completely dry with paper towels. Lightly score the skin with a sharp knife and season both sides with sea salt.

6. 06

   Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing gently with a fish spatula for 30 seconds to prevent curling. Sear for 4-5 minutes until the skin is golden and exceptionally crispy.

7. 07

   Gently flip the fillets and cook on the flesh side for just 1 minute. The center should remain slightly translucent and moist. Remove from the pan immediately.

8. 08

   To plate, spoon a generous pool of warm pea purée onto the center of each dish. Place the crispy-skinned fish on top. Garnish with shaved baby zucchini ribbons and microgreens. Drizzle the Meyer lemon vinaigrette around the plate and serve immediately.