Tart Arctic Char Recipe
Foie gras, cherry, black apple chutney, sea asparagus, scallop, koji turnip
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Ingredients
Prepare the Arctic Char
Pat the Arctic char fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
Prepare the Foie Gras
Slice the foie gras into thin pieces and allow it to come to room temperature.
Prepare the Cherries
Pit and slice the fresh cherries in half.
Prepare the Koji Turnip
Peel the koji turnip and cut it into thin slices.
Prepare the Sea Asparagus
Rinse the sea asparagus under cold water and trim the ends.
Prepare the Scallops
Pat the scallops dry and season lightly with salt and pepper.
Cooking the Dish
Sear the Scallops
In a hot skillet, add 1 tablespoon of olive oil. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
Cook the Arctic Char
In the same skillet, add another tablespoon of olive oil. Place the seasoned Arctic char fillets skin-side down and cook for 4-5 minutes. Flip carefully and cook for another 2-3 minutes until cooked through.
Sauté the Sea Asparagus
In the remaining oil in the skillet, add the sea asparagus and sauté for 2-3 minutes until tender. Season with salt, pepper, and fresh herbs.
Plate the Dish
On each plate, place the cooked Arctic char. Top with slices of foie gras, a few cherry halves, and a dollop of black apple chutney. Arrange the sautéed sea asparagus and seared scallops around the fish.
Garnish and Serve
Garnish with additional fresh herbs if desired and serve immediately.