Broiled Arctic Char with Lemon Grass – Saffron Nage

Simmer fish stock with the lemon grass and saffron and reduce.

Blanche the dill, drain and blend with the flax seed oil in a high speed blender.

Strain and filter through a cheese cloth and put aside.

Blanche beans and asparagus.

Drain cool with ice and put aside.

Season arctic char and broil for 4 minutes on each side, ensuring a nice marking.

While heating in a pan 5ml of grape seed oil to saute the garlic and all green vegetables starting with the green beans and asparagus, add spinach and season vegetables.

Just before serving add the arugula.

In a separate pan saute in grape seed oil the julienne rutabaga.

Using a deep plate 11″. Starting with the green vegetables in the centre plate, adding the Lemon Grass Saffron Nage and placing the Arctic Char on top of the garden greens. Garnish with the julienne of rutabaga and tomato fillets, infusing the nage with the dill oil (to taste – approximately 5ml).