Name: Roasted Arctic Char with Chickpea Ragu
Yield: 2 servings
Cuisine: North American
Ingredients: 2 tsp (10 mL) salt; 2 tsp (10 mL) sugar; 1 Tbsp (15 mL) fennel fronds, chopped; 8 oz (230 g) Arctic char fillet; 1 Tbsp (30 mL) olive oil; 2 Tbsp (30 mL) butter; 2 clove garlic, finely chopped; 2 tsp (10 mL) smoked paprika; ½ cup (125 mL) onion, small dice; ½ cup fennel, small dice; ½ cup (125 mL) red peppers, small dice; ½ cup (125 mL) green zucchini, sliced, seeds removed; 2 tsp (10 mL) sugar; 2 tsp (10 mL) balsamic vinegar; 2 Tbsp (30 mL) white wine; 2 Tbsp (30 mL) canned whole tomatoes, chopped; ⅔ cup (160 mL) chickpeas, cooked; 6 leaves basil, chiffonade; 2 Tbsp (30 mL) Italian parsley, chopped; 2 tsp (10 mL) salt; 2 tsp (10 mL) black pepper; 2 Tbsp (30 mL) lemon juice

Yields

2 servings

Delicious Arctic char served with a flavourful chickpea and vegetable ragu.

Courtesy of Chef Jonathan Goodyear

ingredients

Arctic Char

tsp (10 mL) salt

tsp (10 mL) sugar

Tbsp (15 mL) fennel fronds, chopped

oz (230 g) Arctic char fillet

Ragu

Tbsp (30 mL) olive oil

Tbsp (30 mL) butter

clove garlic, finely chopped

tsp (10 mL) smoked paprika

cup (125 mL) onion, small dice

cup fennel, small dice

cup (125 mL) red peppers, small dice

cup (125 mL) green zucchini, sliced, seeds removed

tsp (10 mL) sugar

tsp (10 mL) balsamic vinegar

Tbsp (30 mL) white wine

Tbsp (30 mL) canned whole tomatoes, chopped

⅔

cup (160 mL) chickpeas, cooked

leaves basil, chiffonade

Tbsp (30 mL) Italian parsley, chopped

tsp (10 mL) salt

tsp (10 mL) black pepper

Tbsp (30 mL) lemon juice

Ingredient Substitution Guide

directions

Step 1

Combine 2tsp. (10ml) of salt with 2tsp. (10ml) of sugar and the chopped fennel frawns to create a cure.

Step 2

Press cure mixture on to flesh side of Arctic char, keep at room temperature for 30 min.

Step 3

Remove cure by rinsing lightly. Pat dry and reserve.

Step 4

In a small pot over medium heat, add olive oil, butter and garlic.

Step 5

Once garlic has browned, add smoked paprika and cook for 2 min.

Step 6

Add onions, fennel, red peppers and zucchini, cook for 4-6 min.

Step 7

Add sugar and caramelize. Once the caramel is golden, add the balsamic vinegar and white wine, reduce by half.

Step 8

Add the tomatoes and chickpeas, simmer for 10 min.

Step 9

Remove the “ragu” from heat and stir in the fresh herbs, salt and black pepper.

Step 10

Place Artic char in ovenproof dish and bake at 400ºF (220ºC) for 8 min. Remove from heat and rest 3 min.

Step 11

Spoon the ragu into the bottom of the serving dish, place Arctic char on top.

Step 12

Finish with lemon juice.

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Roasted Arctic Char with Chickpea Ragu

ingredients

Arctic Char

Ragu

directions

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