Arctic Char With Lentils, Parsnips, and Vanilla Vinaigrette

 

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PAN-SEARED ARCTIC CHAR WITH LENTILS, PARSNIPS, AND VANILLA VINAIGRETTE
Ingredients
Vanilla Vinaigrette
  • 2 Tbsp white wine vinegar
  • ¼ vanilla bean split lengthwise and seeds scraped
  • 1 ½ tsp honey
  • 2 tsp Dijon mustard
  • ¼ tsp sea salt
  • ½ cup canola oil
Roasted Parsnips
  • 4 parsnips peeled and cut into various sizes
  • 1 Tbsp olive oil
  • Sea salt and coarsely ground black pepper
Parsnip Puree
  • 4 parsnips peeled and cut into 1-inch chunks
  • 2 Tbsp unsalted butter or extra-virgin olive oil
  • Sea salt and coarsely ground black pepper
Lentils
  • 2 cups dried Laird beluga, or Le Puy lentils, picked over, rinsed, and drained
  • 6 cups cold water
  • 2 doves garlic crushed
  • 2 bay leaves
  • 2 sprigs thyme
  • Sea salt and coarsely ground black pepper
Arctic Char
  • 4 4 to s oz skin-on arctic char fillets
  • Sea salt and coarsely ground black pepper
  • 1 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • 1 lemon halved
  • ¼ cup chopped flat-leaf parsley for garnish
  • ¼ cup chopped toasted hazelnuts for garnish
Instructions
Vanilla Vinaigrette
  1. Combine the vinegar, vanilla, honey, mustard, and salt in a small bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time; will keep refrigerated for up to 2 weeks.

Roasted Parsnips
  1. Preheat the oven to 400°F. Combine the parsnips and olive oil in a large bowl, toss, and season with salt and pepper. Transfer to a baking sheet and roast for 20 to 30 minutes, stirring halfway through, until golden brown, tender, and slightly caramelized.

Parsnip Puree
  1. Bring a large pot of water to a boil over high heat. Salt generously and add the parsnips. Boil for about rs minutes, until very tender. Drain, transfer to a blender or food processor, and add the butter or oil. Puree until smooth. Season with salt and pepper to taste.

Lentils
  1. In a large saucepan, combine the lentils, water, garlic, bay leaves, and thyme. Bring to a boil over high heat, then reduce to low heat and cover. Simmer for 25 minutes-or until tender. Drain off any excess water. Remove and discard the garlic, bay leaves, and thyme. Season with salt and pepper to taste. (Can be made several days ahead and refrigerated. Reheat before serving).

Arctic Char
  1. Preheat the oven to 400°F. Use paper towels to pat-dry the fish and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan skin side down. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for I minute, or until a golden crust forms on the skin. Flip the fillets over and cook for another 2 to 3 minutes, until browned. Place the pan in the oven and roast for 3 to 4 minutes, or until the fish is opaque in the center and flakes easily. 

  2. Remove from the oven and add the butter to the pan. Allow it to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 3 to 4 minute. Transfer to a plate. 


Recipe Notes

To assemble, put the fish on a platter or individual plates, add the pureed and roasted parsnips, and spoon over the warm lentils. Top with the vinaigrette and garnish with parsley and hazelnuts. Serve.