Arctic Char Recipe

Prepare lentils

Rinse the red split lentils under cold water until the water runs clear. Drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add grated ginger and minced garlic and cook 30 seconds until fragrant.

Add the rinsed lentils, turmeric, ground cumin and 2 cups water. Stir, bring to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until lentils are very soft and beginning to break down, about 18–22 minutes. Add more water by 2–3 tablespoons if they look dry.

When lentils are soft, stir in the coconut milk and kosher salt. Continue simmering on low for 4–6 minutes to meld flavors and thicken slightly. Taste and adjust salt.

Finish with lime juice and chopped cilantro (if using). Keep warm on very low heat while you prepare the other components.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium heat until the butter melts and begins to foam.

Add the thinly sliced garleeks and sauté 2–3 minutes until softened and aromatic but not browned.

Add the spinach in batches, letting each wilt slightly before adding more. When most spinach is wilted, add 1/4 cup vegetable stock or water to deglaze and help finish wilting, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and cook 1–2 minutes until spinach is fully wilted but bright green.

Remove from heat and stir in lemon zest. Transfer to a bowl and keep warm. If you prefer a smoother sauce, reserve 2 tablespoons of the wilted mixture and purée briefly with 1–2 tablespoons of the coconut dal (optional) to create a thin green sauce to spoon under the char.

Pat the rock shrimp very dry with paper towels. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.

Heat a small skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When foaming, add the minced garleek (garlic-like) and sauté 20–30 seconds until fragrant.

Add the rock shrimp in a single layer and cook without moving for 1 minute to get a light sear, then toss or flip and cook another 30–60 seconds until just opaque and cooked through. Avoid overcooking. Remove from heat, drizzle with 1 teaspoon fresh lemon juice, and set aside in the warm pan.

Bring the char to room temperature for 15 minutes. Pat fillets dry and season skin and flesh lightly with 1.5 teaspoons fine sea salt and 1/2 teaspoon freshly ground black pepper.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Place fillets skin-side down, pressing gently with a spatula for 10 seconds to prevent curling.

Cook skin-side down without moving until the skin is crisp and golden and most of the fish is cooked through, about 4–6 minutes depending on thickness. Spoon pan juices over the tops occasionally. Flip carefully, add 1 tablespoon butter, and cook flesh-side for 30–60 seconds to finish and baste with melted butter.

Transfer fillets to a warm plate and rest 1–2 minutes. Reheat the wilted spinach briefly if needed.

To plate: Spoon a generous ladle of coconut milk dal onto each plate as a base. Spread a small puddle of optional puréed spinach sauce if prepared. Place a bed of wilted Black Earth Valley spinach beside or atop the dal. Set an arctic char fillet skin-side up on the dal and top with 3 rock shrimp per portion. Finish with a small spoonful of the butter-pan juices from the shrimp and char, a pinch of lemon zest if desired, and a lemon wedge on the side.