Arctic Char & Corn Bread
Ingredients
Artic Char - Filets 350 g
Lemon 1
Parsnips 200 g
Oil - Vegetable 15 ml
Beans - Green 150 g
Garlic 1 clove
Wine - white 30 ml
Corn Meal 200 ml
Flour 90 ml
Salt 3 ml
Baking Powder 5 ml
Egg 1
Butter 60 ml
Hot Sauce 2 dashes
Cilantro 30 ml
Milk 150 ml
Lemon Juice 5 ml
Preparation
I was thinking of calling this North & South.
If you can't find Char, use Salmon.
1. Divide the butter in half. One half is for the corn bread and the remaining 1/2 gets re-divided into thirds, part for the beans, part for greasing the corn meal pan and the remaining third for frying the fish.
2. Turn the oven on to 425.
3. Peel the parsnips, cut off the top and bottom then slice into thin ribbons. Put into a roasting pan. Rub the parsnips with the vegetable oil. Set aside.
4. Tip and tail the green beans then slice in half length wise. Put the garlic in a press.
5. Butter the pan for the corn bread with one of the thirds of butter.
6. Measure the milk and add the lemon juice to it. Set aside.
7. To make the corn bread add the corn meal, flour, salt and baking powder together and mix.
8. In a larger bowl melt the half of butter, then add the egg, hot sauce and beat. Add the cilantro and stir. Then add half the corn meal mixture and half the milk stirring and repeat to finish.
9. Pour the corn meal batter into the pan and put in the oven. At the same time put the parsnips in the oven. Cook for about 20 minutes.
10. In a covered pan on medium low, add one of the thirds of butter, let cook until fragrant then add the wine and then the beans. Cover and turn off the beat.
11. Take the char fillets and score the skin side of the fish - so it doesn't curl when cooking.
12. Check the parsnips and corn bread. When they are about 12 minutes for ready, put a pan on a medium to medium high burner and let warm.
13. When the second pan is warm add a bit of oil then final third of butter and then the char, placing it skin side down. Cook about 80% of the time on the skin side. As the edges start to look cooked flip and cook quickly - or place under the broiler for a moment.
14. To serve top the char with slices of lemon and side with the beans, parsnips and corn bread.
If you can't find Char, use Salmon.
1. Divide the butter in half. One half is for the corn bread and the remaining 1/2 gets re-divided into thirds, part for the beans, part for greasing the corn meal pan and the remaining third for frying the fish.
2. Turn the oven on to 425.
3. Peel the parsnips, cut off the top and bottom then slice into thin ribbons. Put into a roasting pan. Rub the parsnips with the vegetable oil. Set aside.
4. Tip and tail the green beans then slice in half length wise. Put the garlic in a press.
5. Butter the pan for the corn bread with one of the thirds of butter.
6. Measure the milk and add the lemon juice to it. Set aside.
7. To make the corn bread add the corn meal, flour, salt and baking powder together and mix.
8. In a larger bowl melt the half of butter, then add the egg, hot sauce and beat. Add the cilantro and stir. Then add half the corn meal mixture and half the milk stirring and repeat to finish.
9. Pour the corn meal batter into the pan and put in the oven. At the same time put the parsnips in the oven. Cook for about 20 minutes.
10. In a covered pan on medium low, add one of the thirds of butter, let cook until fragrant then add the wine and then the beans. Cover and turn off the beat.
11. Take the char fillets and score the skin side of the fish - so it doesn't curl when cooking.
12. Check the parsnips and corn bread. When they are about 12 minutes for ready, put a pan on a medium to medium high burner and let warm.
13. When the second pan is warm add a bit of oil then final third of butter and then the char, placing it skin side down. Cook about 80% of the time on the skin side. As the edges start to look cooked flip and cook quickly - or place under the broiler for a moment.
14. To serve top the char with slices of lemon and side with the beans, parsnips and corn bread.
