Pan-Seared Arctic Char with Dill-Mustard Potatoes and Peas
A vibrant, elegant meal featuring crispy-skinned Arctic char served over a bed of tender baby potatoes and sweet peas tossed in a tangy dijon-dill vinaigrette.
The Method
How it's made
- 01
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and half of the chopped dill to create the vinaigrette.
- 02
In a large skillet, heat a splash of oil over medium-high heat. Pat the Arctic char fillets dry and season both sides with salt and pepper.
- 03
Place the char in the skillet, skin-side down. Press gently with a spatula and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2 minutes until just opaque, then remove and set aside.
- 04
Using the same pan, add the shallots and cook for 1 minute. Add the halved potatoes and peas, tossing until warmed through.
- 05
Reduce heat to low, stir in the butter, the remaining dill, and the prepared vinaigrette. Toss until the butter melts and coats the vegetables.
- 06
Serve the crispy-skinned Arctic char atop the warm potato and pea mixture.
Ensure the fish is completely dry before hitting the pan to achieve the perfect crispy skin.
- ¶Blanch the peas for only 1-2 minutes if they are very fresh to maintain their bright green color and crisp texture.
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