Behind the Recipes
Icelandic Arctic Char with Warm Fingerling Potato Salad by Scott Gottlich
Makes 4 servings
INGREDIENTS:
For the Char:
4 7 oz. pieces of char, skin on
2 T olive oil
Kosher salt
Freshly cracked black pepper
For the Vinaigrette:
½ cup large diced bacon
2 T stone ground mustard
1 T honey
1 t garlic (chopped)
1 t shallots (chopped)
1 t thyme (picked and chopped)
2 oz olive oil
For the Potato Salad:
1 ½ pounds fingerling potatoes (cleaned)
Kosher salt
10 peppercorns
2 cloves whole garlic
1 bay leaf
2 thyme stems
PREPARATION:
For the potatoes:
Place cleaned potatoes in an ovenproof pan with the bottom lined with kosher salt. Add peppercorns, whole garlic, bay leaf and thyme and cover with lid. Cook at 350° until fork tender.
For the vinaigrette:
In a medium skillet over medium heat, render bacon until crispy. In a separate bowl add mustard, honey, garlic, shallots, thyme, and then fold in cooked bacon and bacon fat. Lastly, add in olive oil and season to taste.
For the Char:
Season both sides of fish with salt and pepper and coat a medium oven-proof pan with olive oil. Place fish in pan, skin side down, until skin is crispy. Place in oven until desired temperature. Remove from oven and flip each piece of fish over on flesh side on the hot pan for 10 seconds before serving.
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