Glazed Arctic Char with Slow Braised Cabbage, Green Pea Broken Rice and Berbere Oil
How to make Glazed Arctic Char
Miso-Glazed Char
Char Ingredients:
● 3 portions (4 oz each) Arctic char, skin and bones removed
● 1 tbsp olive oil
● Salt & pepper to taste
Miso Glaze Ingredients:
● 1 tbsp miso paste
● 1 tsp soy sauce
● 1 tsp fish sauce
● 1 tbsp maple syrup or honey
● Juice and zest of 1 lemon
Method:
Blend all glaze ingredients in a food processor until smooth.
Season fish with salt and pepper.
Heat oil in a medium non-stick pan over medium heat.
Sear fish 2–3 minutes per side.
Transfer to a sheet tray and brush generously with miso glaze.
Pea Hummus
Ingredients:
● 1 cup green peas
● 1 ripe avocado
● 1 qt chopped parsley
● 1 qt chopped mint
● 1 clove garlic (raw)
● 1 tbsp olive oil
● Juice and zest of 1 lemon
● Salt & pepper to taste
Method:
Combine all ingredients in a food processor.
Blend until smooth.
Broken Rice
Ingredients:
● 2 cups broken rice
● 1 tbsp olive oil
● 1⁄3 cup minced garlic
● 1⁄3 cup minced onion
● 2 cups coconut milk
● 2 cups vegetable stock
Method:
In a medium pot, heat oil over medium heat.
Add garlic and onion. Sweat for 2–3 minutes until translucent.
Stir in rice and toast for about 3 minutes, until fragrant.
Add coconut milk and vegetable stock. Bring to a boil.
Cover, reduce heat to low, and simmer for 20–30 minutes until cooked through.
Stir and let sit.
Finishing the Rice
Ingredients:
● 4 oz cooked broken rice
● 2 oz pea hummus
● 1 oz fresh peas
● 1 tbsp grated Parmesan cheese
● 1 egg yolk
● 1 tbsp coconut milk
● 1 tsp olive oil
● Salt & pepper to taste
Method:
In a medium saucepan on low heat, combine pea hummus and coconut milk. Whisk for 2–3
minutes.Add fresh peas and broken rice. Cook for another 2 minutes.
Stir in egg yolk, Parmesan, and olive oil. Fold until creamy and evenly combined.
Berbere Oil
Ingredients:
● 1 cup olive oil
● 1 tsp Berbere spice
● Salt & pepper to taste
Method:
Whisk all ingredients in a small bowl until fully combined.