Pan-Roasted Arctic Char with...Pan-Roasted Arctic Char with Pea Silk & Yuzu-Kombu Broth

Crispy-skinned, Omega-3 rich Arctic char resting on a velvety spring pea puree, floating in a restorative, antioxidant-dense yuzu and kombu dashi broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the dashi broth: Combine filtered water and kombu in a small saucepan. Heat over low flame until just before a simmer (180°F/82°C). Remove from heat, steep for 10 minutes, discard kombu, then stir in yuzu juice and tamari. Keep warm.

2. 02

   Make the pea silk: Blanch fresh peas in boiling salted water for 60 seconds, then immediately plunge into an ice bath. Transfer peas and fresh mint to a high-speed blender with 2 tablespoons of warm kombu broth and half the avocado oil. Blend until silky smooth; pass through a fine-mesh sieve if desired.

3. 03

   Sear the char: Thoroughly dry the Arctic char skin with a paper towel and season with a pinch of sea salt. Heat remaining avocado oil in a stainless steel skillet over medium-high heat. Place fish skin-side down, press gently for 10 seconds to ensure even contact, and cook for 3-4 minutes until skin is golden and ultra-crispy.

4. 04

   Flip and finish: Flip the fish gently and cook for an additional 1 minute on the flesh side until medium-rare to medium inside. Remove from heat.

5. 05

   Assemble: Spoon a pool of warm pea silk into the center of two shallow warmed bowls. Pour the warm yuzu-kombu broth around the perimeter. Top the pea silk with the crispy Arctic char fillet, skin-side up. Garnish with micro-herbs and a delicate sprinkle of flaky sea salt.