Arctic Char with Panzanella Salad

This is a simple and light dish to make for summer. It makes use of vegetables available at any corner farm-stand or market.

Arctic Char with Panzanella Salad

Arctic Char with Panzanella Salad
Prep time
Cook time
Total time
Serves: 4
  • 5 Tbsp canola oil
  • 5 slices rye bread
  • 8oz room temperature butter
  • 1 shallot, finely diced
  • ½ bottle dry white wine
  • ½ lemon juiced
  • 1 english cucumber, diced
  • 1 large tomato, diced
  • 1 red onion, diced
  • 4 fillets arctic char with the skin on
  1. Heat a pan with one ounce of the canola oil on medium heat.
  2. Toast the bread until golden brown.
  3. Set aside the croutons and let cool.
  4. Lightly cook the shallots with one ounce of the butter.
  5. When the shallots look translucent add the wine and let reduce by half on medium heat.
  6. Remove the sauce from the heat and let cool until just warm to the touch.
  7. Slowly mix in the remaining butter.
  8. After the sauce thickens add the lemon juice.
  9. Heat a sauté pan with the canola oil until it just starts to smoke.
  10. Sear the fish with the skin side down.
  11. When the juices start to come to the top turn the fish over and finish cooking on the other side.
  12. Mix the rye croutons the vegetables just before service.


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