Crispy Arctic Char With Parsnip Puree, Kale & Lemon Caper Sauce

Get back to basics with this simple yet delicious crispy Arctic char recipe, served with creamy parsnip puree, kale and lemon caper sauce.

Bringing together a few of our favourite seasonal flavours, this recipe is perfect for those looking to elevate their classic fish dinner. It begins with parsnips that are boiled and pureed until smooth. A fillet of wild Arctic char is then cut into pieces and pan-fried until crispy-skinned and tender, followed by a healthy serving of fresh kale. The finishing touch is a classic lemon caper sauce that beautifully complements the fish.

Servings: 3 people

Prep Time: ~20 minutes |  Cook time: ~30 minutes

Ingredients

• 1 Arctic char portioned fillet (approx. 0.7lb), thawed
• 1 lb parsnips, peeled and cubed
• ⅓ cup half-and-half milk
• 1 tbsp butter, melted
• ⅓ tsp sea salt
• Generous crack black pepper
• 1 small bunch black (Tuscan) kale, stems removed and roughly chopped
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• Vegetable oil, for pan frying

Lemon Caper Sauce

• 4 tbsp salted butter
• 1 clove garlic, minced
• 1 lemon, zest and juice
• 2 tsp capers, drained and finely chopped
• 2 tsp fresh parsley, finely chopped
• Salt and pepper to taste

Directions

1. Add parsnips to a pot of boiling salted water. Boil until softened, then drain.
2. While the parsnips are boiling, prepare the char. Pat dry with a paper towel and cut the fillet into two or three pieces (depending on desired portion size). Season generously with salt and pepper. Set aside.
3. When the parsnips are ready, add the parsnips, milk, butter, salt and pepper to a blender. Blend until smooth, then set aside.
4. Heat a generous glug of oil in a nonstick skillet over medium-high heat. Once hot, add the char skin side down, using a spatula to apply gentle, even pressure for around a minute. Reduce the heat to low and continue cooking the char until the cook line reaches halfway up the fillet. Carefully flip and cook for another few minutes.
5. While the char is cooking, begin preparing the lemon caper sauce. Melt the butter in a small saucepan over low heat. Add the garlic, lemon zest and juice, and capers. Bring to a simmer and cook for a further minute or so until golden and fragrant. Finish with fresh parsley and set aside.
6. Once the char is cooked, remove it from the pan. Return the heat in the fry pan to medium-high, and add the olive oil. Throw in the kale and sautée for a minute until beginning to soften. Add the chopped garlic and cook for a further minute until fragrant.
7. Once all elements are prepared, begin to plate. Add a generous smear of parsnip puree to the bottom of the plate, then follow with a spoonful of sautéed kale and the crispy skin char. Finish with a drizzle of lemon caper sauce, serve and enjoy.

Notes

• Can’t get your hands on parsnips? This recipe would also be delicious served with mashed potatoes or pureed cauliflower.

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