Pan-Roasted Arctic Charr with...Pan-Roasted Arctic Charr with Sunchoke Purée and Shiso-Yuzu Emulsion

A masterclass in clean, vibrant flavors: crispy-skinned Arctic Charr resting on a silky, cream-free sunchoke purée, accented with charred romanesco broccoli and a bright, aromatic shiso-yuzu emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped sunchokes, smashed garlic, and almond milk. Bring to a gentle simmer over medium heat, cover, and cook for 15 minutes or until the sunchokes are completely tender.

2. 02

   Transfer the warm sunchokes and cooking liquid to a high-speed blender. Add 1 tablespoon of olive oil, season with a pinch of salt, and blend on high until silky smooth. Pass through a fine-mesh chinois for an ultra-refined texture, then keep warm.

3. 03

   Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the Romanesco florets and sear for 3 to 4 minutes until slightly charred on the edges but still vibrant green and tender-crisp. Lightly season with salt and set aside.

4. 04

   To make the emulsion, blend the fresh shiso leaves, yuzu juice, white miso paste, and 2 tablespoons of olive oil on high speed until completely emulsified and bright green. Strain through a fine sieve and set aside.

5. 05

   Pat the Arctic Charr skin completely dry with a paper towel and season the flesh side with salt and white pepper. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.

6. 06

   Place the fish fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to ensure maximum skin contact. Cook undisturbed for 4 minutes until the skin is incredibly crispy, then gently flip and kiss the flesh side in the pan for just 1 minute.

7. 07

   To plate, spoon a generous pool of the warm sunchoke purée onto the center of each plate. Rest the crispy-skinned fish on top of the purée. Artfully arrange the charred Romanesco florets around the plate, drizzle with the vibrant green shiso-yuzu emulsion, and finish with a delicate sprinkle of Fleur de sel.