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Roasted Arctic Char with Chickpea Ragu

  • 2servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon (15 mL) fennel fronds, chopped

  2. 8 ounces (230 g) Arctic char fillet

  3. 1 tablespoon (30 mL) olive oil

  4. 2 tablespoons (30 mL) butter

  5. 2 cloves garlic, finely chopped

  6. 2 teaspoons (10 mL) smoked paprika

  7. 1/2 cup (125 mL) onion, small dice

  8. 1/2 cup fennel, small dice

  9. 1/2 cup (125 mL) red peppers, small dice

  10. 1/2 cup (125 mL) green zucchini, sliced, seeds removed

  11. 2 teaspoons (10 mL) sugar

  12. 2 teaspoons (10 mL) balsamic vinegar

  13. 2 tablespoons (30 mL) white wine

  14. 2 tablespoons (30 mL) canned whole tomatoes, chopped

  15. 2/3 cup (160 mL) chickpeas, cooked

  16. 6 leaves basil, chiffonade

  17. 2 tablespoons (30 mL) Italian parsley, chopped

  18. 2 teaspoons (10 mL) salt

  19. 2 teaspoons (10 mL) black pepper

  20. 2 tablespoons (30 mL) lemon juice

Instructions Jump to Ingredients ↑

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

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

  3. Remove cure by rinsing lightly. Pat dry and reserve.

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

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

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

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

  8. Add the tomatoes and chickpeas, simmer for 10 min.

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

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

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

  12. Finish with lemon juice.

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