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Cured Arctic Char Salad With Balsamic Syrup
Ingredients
- c. balsamic vinegar Dijon Dressing
- 1 Tbsp. Dijon mustard
- 2/3 c. grape seed oil
- 1/3 c. champagne vinegar salt, to taste pepper, to taste Salad
- 1 bn arugula
- 1 head fennel, shaved, thin
- 1 c. red and yellow tomato, cut into wedges
- 1 x English cucumber, peeled, and, seeded, cut in sticks
- 4 x red radish, thinly, sliced
- 4 x 4 ounce arctic char, fillets, cleaned, and, skinned
- 1 x lime, juiced chervil, to garnish
Directions
- In small saucepot, reduce balsamic vinegar down to 1/2 c. over medium heat. Cold.
- Dijon Dressing:Whisk together Dijon, champagne vinegar and Grapeseed oil. Season with salt and pepper.
- Salad:Toss cleaned arugula, fennel, tomatoes and cucumber with vinaigrette.
- Pan-sear arctic char fillets for 2 min on each side. Deglaze pan with lime juice.
- Divide salad onto 4 plates and arrange char on top. Scatter radish around plate and drizzle salad with both Dijon dressing and balsamic syrup.
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