Brian Peterson's Arctic Char
Yesterday, we spoke with Chef Brian Peterson of Cork and the upcoming BLD restaurant in Chandler. Today, he shares a delectable recipe for Arctic Char with Roasted Cauliflower, Fingerling Potatoes, Baby Carrots and Butternut Squash Puree. It's a mouthful in more ways than one!
Arctic char is naturally found in the Canadian Arctic, making it the freshwater fish that lives the farthest north in the world. Recently it was added to The Monterey Bay Aquarium's "Seafood Watch" program as a Best Choice sustainable seafood.
Chef Brian Peterson's Wild Nunavut Arctic Char
What you'll need:
4 4oz pieces Arctic char with skin on
12 to 16 Cauliflower florets
12 Organic baby carrots
½ lb. Fingerling potato mix or Yukon Gold potatoes
2 Shallots, chopped
More ingredients and how to put it all together after the jump...
1 Butternut squash
½ c White wine or brandy
1 c Chicken stock or water
½ c Heavy cream
Brown sugar to taste
1 Cinnamon stick
Clove of chopped garlic
Chopped Italian parsley, chive, and thyme
2 T Butter
Chervil and shaved fennel for garnish
For Butternut Squash Puree:
1. Peel and seed the butternut squash.
2. Cut into large diced squares and caramelize in a hot sauté pan.
3. When caramelized, deglaze pan with white wine or brandy.
4. Place half the shallot and some garlic in pan and add chicken stock, cream, and cinnamon stick.
5. Let simmer until the squash is soft and then puree it in the blender. (Use caution when pureeing hot food in the blender!)
6. Adjust seasoning with salt and pepper and some brown sugar.
For Potatoes and Vegetables:
1. Peel baby carrots and cut fingerling potatoes in half.
2. Place in a mixing bowl with shallots. Toss with olive oil, salt and pepper, and chopped herbs.
3. Place on a roasting pan and cook at 350° until tender, about 30 minutes.
For Arctic Char:
1. Season both sides of fish with salt and pepper. Place skin side down into a hot sauté pan with canola oil.
2. Turn fish after two minutes or when the skin is crispy.
3. Melt the butter in the pan and baste the fish with the butter. Cook for 3 more minutes.
4. Garnish with chervil and shaved fennel, if desired.
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