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Pan-Seared Arctic Charr with...Pan-Seared Arctic Charr with Miso-Ginger Cauliflower Purée and Shaved Fennel Salad

Name: Pan-Seared Arctic Charr with Miso-Ginger Cauliflower Purée and Shaved Fennel Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 skin-on Arctic Charr fillets (6 oz each); 1 small head of cauliflower, cut into florets; 1 tablespoon white miso paste; 1 teaspoon freshly grated ginger; 1/2 cup unsweetened almond milk or cashew milk; 1 small fennel bulb, core removed and paper-thinly sliced; 1 ruby red grapefruit, segmented and juice reserved; 2 tablespoons high-quality extra virgin olive oil; Handful of radish microgreens for garnish; Flaky sea salt to taste

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Cuisine

Modern Fusion

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A vibrant, nutrient-dense masterpiece featuring crisp-skinned Arctic Charr over a velvety miso-infused cauliflower cream, brightened by a citrus-forward fennel slaw.

Modern FusionMedium

Ingredients

•2 skin-on Arctic Charr fillets (6 oz each)

•1 small head of cauliflower, cut into florets

•1 tablespoon white miso paste

•1 teaspoon freshly grated ginger

•1/2 cup unsweetened almond milk or cashew milk

•1 small fennel bulb, core removed and paper-thinly sliced

•1 ruby red grapefruit, segmented and juice reserved

•2 tablespoons high-quality extra virgin olive oil

•Handful of radish microgreens for garnish

•Flaky sea salt to taste

Cooking Instructions

01
Steam the cauliflower florets until very tender, approximately 12 minutes. Drain and pat dry to ensure a concentrated flavor.
02
In a high-speed blender, combine the steamed cauliflower, white miso, grated ginger, and almond milk. Blend until perfectly silk-smooth. Adjust consistency with a touch more milk if needed; season with white pepper.
03
In a small bowl, toss the shaved fennel with the grapefruit segments, 1 tablespoon of grapefruit juice, and 1 tablespoon of olive oil. Set aside to macerate slightly.
04
Pat the Arctic Charr skin completely dry with paper towels. Season only the flesh side with sea salt.
05
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat. Place the fish skin-side down, pressing firmly with a weight or spatula for 30 seconds to prevent curling.
06
Sear for 4 minutes until the skin is golden and glass-shattering crisp. Carefully flip and cook for only 30-60 seconds on the flesh side for a medium-rare finish.
07
To plate, swipe a generous spoonful of the miso-cauliflower purée across the plate. Place the fish atop the purée, skin-side up. Crown with the fennel-citrus salad and garnish with microgreens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023