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Crispy Skinned Arctic Char with
Lasagna Noodles
By Chef Andrew Nelson, Delta Meadowvale Hotel and
Conference Centre
September 30, 2011
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This recipe is fresh and fun. The raw heirloom tomatoes and the subtle flavor of the arctic char make the pasta dish something a little different. Because of those flavors you don't really need a sauce.
Ingredients:
| 4 |
4 oz portion arctic char fillet |
| 2 |
heirloom tomatoes |
| 2 |
sunchokes (Jerusalem artichockes) |
| 12 |
cipolini onions |
| 4 |
sheets Barilla Lasagna Noodles |
| 8 oz |
augula lettuce |
| Pinch |
saffron |
| 1/4 cup |
hot water |
| 1/2 cup |
olive oil |
| 1 |
garlic clove - chopped |
Directions:
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1. Place saffron in hot water and set aside
2. Peel cipolini onions.
3. Wash the sunchokes well and cut into large cubes
4. Toss the onions and sunchokes with olive oil (save 4 tsp of olive oil for the saffron coulis), chopped garlic, salt and pepper. –
5. Roast in 350 degree oven for 10 minutes
6. Boil the pasta al dente, drain and toss in olive oil and salt to taste
7. Sear the arctic char skin side down for one minute, turn over and cook in the oven for a further 4 minutes.
8. Slice the tomatoes and place 3 slices in the middle of the serving plate.
9. Top with watercress, roasted sunchokes and cipolini onions
10. Mix saffron water with a pinch of salt and 4 tsp of olive oil |
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11. Place the Arctic Char on top and drizzle with saffrron coulis
Serves 4 people |
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