Smoked Arctic Char with Forage

Yield: Serves 4-6 as a small plate

Ingredients:

Smoked Arctic Char:

• 2 fillets (8-10 ounces/227-283 g each) arctic char, skin on, pin-bones removed
• 1 cup (240 ml) kosher salt
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) ground juniper berries, plus more for smoking
• Black pepper
• Smoking wood chips, fine bits (or untreated sawdust)
• Dutch oven and smooth small 3 inch fire-safe stones (such as Dekko slate beach stone)

Warm Seaweed Salad:

• 1 ½ cups (350 ml) dried arame seaweed
• 3 tablespoons (45 ml) butter
• Salt and pepper
• 1 ½ tablespoon (22.5 ml) chopped fresh dill
• 1 lemon, zest only

Pickled Spring Onions:

• 3 small spring onions with greens
• 2 cups (470 ml) white wine vinegar
• ½ cup (120 ml) sugar

Spiced Crème Fraiche:

• 1 cup (240 ml) crème fraiche
• ½ teaspoon (2.5 ml) paprika
• ½ teaspoon (2.5 ml) ground coriander
• ½ teaspoon (2.5 ml) ground cardamom
• Salt

Brown Butter and Lemon Chanterelles:

• 24 button chanterelles, stems cut to ¾ inch (18 mm)
• ¼ cup (60 ml) butter
• 1 lemon, juice
• Salt and pepper

Method:

For the Smoked Arctic Char:

Heat the fire-safe stones in the oven at 550 F (288 C) for 1 hour.

Combine the salt, sugar, juniper berries and pepper, sprinkle over the char to cover the flesh with a thin coat of cure. Refrigerate for 2 hours,

Rinse off cure, and gently pat dry. Cut into 2 x 2 inch (5 x 5 cm) squares and reserve.

Mix smoking wood chips and juniper berries and reserve.

For the Warm Seaweed Salad:

Rehydrate seaweed completely in warm water for 10 minutes, until soft.

Drain off and discard the water, pat dry.

Heat the butter in a small skillet over medium-low heat, add the arame and toss to coat. Cook for 1-2 minutes, until warm through.

Add dill, lemon zest, salt, and pepper. Toss and cook for 1-2 more minutes again, until the flavours are well combined.

Remove from heat, keep warm.

For the Pickled Spring Onions:

Trim the spring onions to 6 inch (15 cm) lengths. Trim the root bulbs to remove any unsightly, dirty, or discoloured bits. Do not remove the core as it will help the onion stay intact for pickling and plating. Cut each onion in half lengthwise, from root core through the greens, to create six portions with both attached greens and a flat side on the bulb.

In a small saucepan, bring vinegar and sugar to a gentle simmer over medium high heat.

Holding the onions by the greens, poach the bulbs in warm vinegar for 2-3 minutes. Remove from vinegar.

Refrigerate vinegar-sugar mixture until cool. Place spring onions flat in a high sided dish and cover with the chilled mixture. Marinate for at least 2 hours.

Reserve for plating.

For the Spiced Crème Fraiche:

In a mixing bowl, thoroughly combine the crème fraiche, paprika, coriander, and cardamom.  Season with salt and reserve for plating.

For the Brown Butter and Lemon Chanterelles:

Clean and trim mushrooms.

Heat butter in a small sauté pan over medium-medium high heat. Let bubble for 3-4 minutes until lightly browned.

Add mushrooms and cook for 4-5 minutes until the mushrooms are tender and any released liquid has evaporated. Season with salt and pepper.

Remove from heat and swirl in the lemon juice. Reserve for plating.

To Serve:

In a well ventilated space, make a quick smoker by placing one layer of the extremely hot, fire-safe stones in the bottom of the Dutch oven, and sprinkling on the mixture of wood chips and juniper berries. The chips should begin smoldering immediately.

Working quickly, place a piece of the cured char on a room temperature stone, then carefully place that stone over the hot stones with the smoldering chip mixture. Cover immediately with a tight fitting lid.

Smoke the fish for exactly 45 seconds, then remove the lid and remove the fish from smoker. Gently remove the skin from the char with a fillet knife before serving.

For the plate, place a whole pickled spring onion, flat side of the bulb facing down, across a large round white plate, ensuring that the leaves are flat on the plate.

Cover bulb of the onion with ½ cup (120 ml) of the Warm Seaweed Salad. Place the char neatly over the pickled onion greens.

Add a small dollop of Spiced Crème Fraiche over one of the corners of the fish. Finish the plate with a few of the brown butter and lemon chanterelles arranged over the fish and between the fish and the seaweed.