— by Brooke Brown and Brook Dill
Part 1: Arctic Char
- 5 oz. Arctic char portion, skin on, all trimmings reserved
- 1 oz. of ground coriander seed (Buy whole, toast in the oven at 350 C oven 10 minutes. Then cool and grind coriander in a coffee grinder.)
- 4 oz. mesclun mix
- 1 tbs of good vinegar, (aged sherry or balsamic)
- 2 tbs of extra virgin olive oil
- Salt and white pepper to taste
- Pre-heat oven to 350 C.
- Apply ground coriander liberally to char filet as well as salt and white pepper.
- Place a non-stick sauté pan over medium-high heat for two minutes, then add 1 tablespoon of extra virgin olive oil and sear char skin side down.
- Place pan in an oven at 350 C for 8 to 14 minutes depending on fish thickness.
- Toss mesclun mix lightly in sherry vinegar
Part 2: Lentils and Vegetable Mix
- 3 oz. lentils, cleaned, picked over, and washed
- 1 oz. diced white onion, all trimmings reserved
- 1 oz. celery diced, all trimmings reserved
- 1 oz. carrots, all trimmings reserved
- 2 oz. tomatoes, peeled, seeded, diced, all trimmings reserved
- 1 sprig thyme
- 1 bay leaf
- 250 ml of broth (natural (see Part 3)
- In a tall-walled sauté pan, sauté onion, car- rot, celery, and herbs in a touch of olive oil.
- Add lentils and toast over medium heat for two minutes. Then add broth (see Part 3), simmer till tender. Before removing from heat, add tomatoes and season with salt and pepper. Can be prepared in advance.
Part 3: Broth
Combine all fish and vegetable trimmings in a pot, cover with cold water and simmer for 45 minutes, strain, reserve liquid.
Place beluga lentils and vegetable mix (see Part 2) on a plate, topped with fish (Part 1) skin side up. Use mesclun mix as a garnish placed gently on top of char.
This recipe was made by Brooke Brown and Brook Dill, executive chef, Omaha Double Tree. Brooke Brown is a Canadian professional triathlete and registered dietitian. She’s also
an online coach at trisutto.com