Pan Seared Arctic Char with Summer Legumes and Mushroom Risotto By Honore G.
INGREDIENTS
2 x 6oz fresh cut Arctic Char Fish
2 large shallot onions
8 King Oyster Mushrooms
1/2 cup uncooked risotto
2 cloves of garlic
11/2 cups of chicken broth 3 tbsp tea or olive oil
6 small banana squash
4 baby bok choy
4 slice grilled red bell pepper
4 baby carrots
6 small cherry tomatoes
1 tbsp of butter
Salt and pepper to taste
METHOD
Finely chop onions and 1 garlic clove. Heat 1 tbsp oil in pot and add the chopped garlic and onion, mushrooms and the risotto stir until all mixed then add the chicken broth and let simmer until risotto is cooked approximately 20 minutes. Set aside. Finish by adding 1 tea spoon of butter season to taste and add chopped parsley.
Grill the bell pepper, carrots, tomato, banana squash, bok choy and season to taste. Season the Arctic Char with salt and pepper and place in a very hot frying pan on low heat sear the sides until it becomes golden and crispy turn to expose good marks on both sides of fish.
Dress your plates and serve your dinner.
Bon Appetite!
There’s Room in our Kitchen
Do you have a favourite recipe that you would like to share?
We welcome your recipe submission. Forward your delicious dish to
