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Roasted Arctic Char with Chickpea Ragu

Roasted Arctic Char with Chickpea Ragu
YIELDS
2 servings

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

Courtesy of Chef Jonathan Goodyear

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Ingredients

Arctic Char

2
tsp (10 mL) salt
2
tsp (10 mL) sugar
1
Tbsp (15 mL) fennel fronds, chopped
8
oz (230 g) Arctic char fillet

Ragu

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
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
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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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