ciao! cooks
Arctic Char
Mild 'n fatty northern lake fish
takes a seriously sexy turn topped
with Manitoba's own caviar. Bold
flavoured baba ganoush and smart
spicing round out every bite.
INGREDIENTS
Arctic Char
10 oz Arctic char
1 1/4 cup Kosher salt
1 cup sugar
1 sheet of kombu seaweed
Zest of 1 lemon
Baba Ganoush
3 eggplants
1 Tbsp ground cumin
1 tsp of paprika
Pinch of cayenne
3/4 cup olive oil
2 cloves garlic
1/4 lemon, juiced
Salt to taste
Chilli Mayo
2 eggs
2 cups of canola oil
2 Tbsp chilli oil
1 tsp Dijon mustard
1/4 lemon for juice
Salt to taste
Garnish
Fresh dill sprigs
1 Tbsp Whitefish roe (Gimli Fish
Market)
Methods
Arctic Char
1. In small bowl, mix salt, sugar and
lemon zest.
2. Generously coat Arctic char with
mixture.
3. Gently wet kombu seaweed
to make pliable. Wrap around
Arctic char and refrigerate for
approximately 2 hours.
4. Remove kombu seaweed and
gently rinse salt off with cold
water. Pat dry and thinly slice.
Baba Ganoush
1. Preheat oven to 375˚F.
2. Peel and slice eggplant into
mixing bowl. Drizzle 1/2 cup olive
oil over eggplant, reserving 1/4 cup
of oil.
2. Lay eggplant lengthwise on
a baking sheet. Bake for 25-30
minutes, or until golden brown.
3. In food processor, mix cooked
eggplant with remaining ingredients.
Blend until smooth and add salt to
taste.
Arctic Char Assembly
1. Toast pita or grill for added
charred flavour.
2. Spread generous layer of baba
ganoush over the pita.
3. Layer sliced char on pita. Dot
spicy mayo over dish.
4. Garnish with fresh dill and
Whitefish roe.
Chilli Mayo
1. In a small bowl, separate 2 egg
yolks (discard whites).
2. Add Dijon. Whisk for 30 seconds.
3. Continuing to whisk, slowly add
canola oil. If too thick, slowly add a
drop of water.
4. Add chilli oil, lemon juice and salt. Yield 2 servings
ciao! / jun/jul / two thousand eighteen
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