Pan-Seared Arctic Charr with...Pan-Seared Arctic Charr with Yuzu-Fennel Velouté and Pomegranate Relish

A vibrant, nutrient-dense masterpiece featuring crisp-skinned Arctic charr resting on a silky, citrus-infused fennel puree, topped with a refreshing pomegranate and mint salsa.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, sweat the sliced fennel with a teaspoon of olive oil until translucent. Add the almond milk and simmer for 10 minutes until very soft.

2. 02

   Transfer the fennel and milk to a high-speed blender. Add the yuzu juice and a pinch of salt. Blend until completely smooth and aerated. Keep warm.

3. 03

   In a small bowl, toss the pomegranate seeds with the fresh mint and a drizzle of olive oil to create the relish.

4. 04

   Pat the fish fillets bone-dry with paper towels. Season the skin side with sea salt. Heat a non-stick skillet over medium-high heat with the remaining olive oil.

5. 05

   Place the fish skin-side down in the pan. Press gently with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is golden and crisp.

6. 06

   Carefully flip the fish and cook for only 30-45 seconds on the flesh side to keep the center succulent. Remove from heat.

7. 07

   To plate, spoon a generous pool of the yuzu-fennel velouté onto the center of each dish. Place the charr fillets on top, skin-side up. Garnish with the pomegranate-mint relish.