Name: Arctic Char in Smoky Tomato Water with Fines Herbes Mayonnaise
Yield: 4 servings
Cuisine: North American
Ingredients: 6 oz artic char, fillets; salt and pepper; 2 lb(s) smoked roughly chopped tomatoes; 1 Tbsp Kosher salt; 2 egg yolk; 3 Tbsp lemon juice; 2 large shallot, finely, diced; 1 Tbsp Dijon mustard; 2 cup extra virgin olive oil; salt and pepper; ¼ cup chopped fresh chervil; 2 Tbsp chopped fresh chives; 1 Tbsp chopped fresh parsley; 1 ½ tsp chopped fresh tarragon; 16 cup water; 1 ¼ cup white wine vinegar; 1 thinly sliced carrot; 1 thinly sliced onion; 1 thinly sliced leek; 2 Tbsp whole black peppercorns; 1 Tbsp Kosher salt; 1 Bay Leaf; fresh parsley thyme sprigs

Yields

4 servings

Recipe courtesy of Chef Keith Froggett of Scaramouche, Toronto.

ingredients

Arctic Char in Smoky Tomato Wa

oz artic char, fillets

salt and pepper

Tomato Water

lb(s) smoked roughly chopped tomatoes

Tbsp Kosher salt

Fines Herbes Mayonnaise

egg yolk

Tbsp lemon juice

large shallot, finely, diced

Tbsp Dijon mustard

cup extra virgin olive oil

salt and pepper

cup chopped fresh chervil

Tbsp chopped fresh chives

Tbsp chopped fresh parsley

1 ½

tsp chopped fresh tarragon

Aromatic Water

cup water

1 ¼

cup white wine vinegar

thinly sliced carrot

thinly sliced onion

thinly sliced leek

Tbsp whole black peppercorns

Tbsp Kosher salt

Bay Leaf

fresh parsley thyme sprigs

Ingredient Substitution Guide

directions

Step 1

In large bowl, Combine tomatoes and salt. Over another bowl, drape Clean, lint-free Cloth; add tomatoes. Gather up and tie securely. Suspend bundle over bowl in a cool place for up to 24 hours, reserving liquid. Strain liquid into clean bowl; cover and refrigerate. Discard tomatoes.

Step 2

In bowl, whisk together egg yolks, lemon juice, shallots and mustard. Drizzle oil in thin, steady stream, whisking constantly until emulsified. Add salt and pepper to taste. Add half of the chervil, chives, parsley and tarragon. Cover and refrigerate. Add remaining chervil, chives, parsley and tarragon before serving.

Step 3

In large pot. bring water, vinegar, carrot, onion, leek, peppercorns, salt, bay leaf, parsley and thyme to boil. Reduce heat and simmer for 20 minutes. Sprinkle char with salt and pepper. Carefully add to simmering water, skin side up. and cook for about 8 minutes, or until slightly rare inside.

Step 4

Remove fish carefully with slotted spoon and transfer to cutting board.

Step 5

Remove skin from fish and discard, Sprinkle fish with salt and pepper. Ladle

Tomato Water into serving bowls. Slice fish and lay in bowl. lop with Fines

Herbes Mayonnaise.

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Arctic Char in Smoky Tomato Water with Fines Herbes Mayonnaise