Delicious Arctic char served with a flavourful chickpea and vegetable ragu.
Courtesy of Chef Jonathan Goodyear
Combine 2tsp. (10ml) of salt with 2tsp. (10ml) of sugar and the chopped fennel frawns to create a cure.
Press cure mixture on to flesh side of Arctic char, keep at room temperature for 30 min.
Remove cure by rinsing lightly. Pat dry and reserve.
In a small pot over medium heat, add olive oil, butter and garlic.
Once garlic has browned, add smoked paprika and cook for 2 min.
Add onions, fennel, red peppers and zucchini, cook for 4-6 min.
Add sugar and caramelize. Once the caramel is golden, add the balsamic vinegar and white wine, reduce by half.
Add the tomatoes and chickpeas, simmer for 10 min.
Remove the “ragu” from heat and stir in the fresh herbs, salt and black pepper.
Place Artic char in ovenproof dish and bake at 400ºF (220ºC) for 8 min. Remove from heat and rest 3 min.
Spoon the ragu into the bottom of the serving dish, place Arctic char on top.
Finish with lemon juice.