“Arctic char is a beautiful fish – it’s flavor is like a cross between salmon and trout, mild yet still flavorful. This is a great winter recipe that melds the flavor of the fish with the heartier potatoes, sweet cabbage, and smoky bacon.” – Chef Mac Arrington

INGREDIENTS

The Maine Event

Arctic Char Fillets: 2 ea

Fingerling Potatoes: 1 lb

Bacon, cut in small stripes: ¼ lb

Braised Cabbage: 1 batch

Sand & FGBP: t.t.

Braised Cabbage

Red Cabbage, core removed, sliced thin: ½ head

Red onion, thinly sliced: ½ onion

Oil: 2 Tbsp

Bacon, cut into stripes: ¼ lb

Red wine: ⅓ cup

Vegetable stock: ¼ cup

Salt & FGBP: t.t.

Maple syrup: 1 Tbsp

METHOD

For the Braised Cabbage

Place a large pot over medium-high heat.

Add in the oil and bacon and cook until crispy.

Remove the bacon from the pan.

Add onions and sweat until tender and aromatic ~ 4 minutes

Add in cabbage and stir. Cook for 2 minutes

Season with salt and freshly ground black pepper.

Add in the remaining ingredients and bring to a boil, reduce the heat to medium-low and cook for 30 minutes stirring occasionally until the cabbage is soft.

Stir in maple syrup and hold warm.

For the Maine Event

Bring a large pot of water of heavily salted water to a boil and add in the potatoes.

Cook the potatoes until they are slightly soft.

Remove the potatoes from the pan and press them with the side of your knife to smash them slightly.

In a pan over medium heat render the bacon until crispy.

Remove the bacon and add the potatoes and cook until golden brown and crispy. Add in the bacon pieces and toss to combine. Hold these warm as well.

In a non-stick pan add 2 Tbsp of oil. Pat the skin of the char dry with a paper towel and then place in the pan carefully skin side down.

Cook for 4-5 minutes until the skin is crispy. Flip and finish cooking for another 2-3 minutes until the fish is warmed through but not hot.

Plate the cabbage and potatoes with the fish fillets on top and garnish with fresh herbs.