Arctic Char Recipe
Sea Asparagus Scallop, Koji Turnip, Juniper Yogurt, Ponzu
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Ingredients
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Fish
Vegetables
Sauce
Seasoning
Method
Preparation
Prepare the Ingredients
Start by rinsing the Arctic char fillets under cold water and patting them dry with a paper towel. Trim any excess fat.
Prepare the Koji Turnip
Peel the koji turnips and cut them into thin slices. Set aside.
Sea Asparagus and Scallops
Rinse the sea asparagus and pat dry. For the scallops, remove the side muscle and rinse them under cold water.
Cooking
Sear the Scallops
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once the oil is hot, add the scallops. Sear for about 2-3 minutes on each side until golden brown. Season with salt and black pepper. Remove and set aside.
Cook the Arctic Char
In the same skillet, add another tablespoon of olive oil. Place the Arctic char fillets skin-side down and cook for about 4-5 minutes. Flip and cook for another 3 minutes until the fish is cooked through. Season with salt and pepper.
Blanch the Sea Asparagus
In a pot of boiling water, blanch the sea asparagus for about 1-2 minutes until bright green. Drain and set aside.
Sauce Preparation
Prepare the Ponzu
In a small bowl, pour the ponzu sauce and set it aside for serving.
Plating
Assemble the Dish
On a plate, arrange a bed of koji turnip slices. Place the seared Arctic char fillet on top, followed by the scallops and blanched sea asparagus. Drizzle the juniper yogurt around the plate and serve the ponzu sauce on the side.