Pan-Seared Arctic Char with Beluga Lentils and a Tomato Emulsion

from the kitchen of Charlie McCarthy, Sr.

• fish
• main

Cookware

• saucepan
• non-stick pan
• non-stick oven-safe sauté pan

Ingredients

• 4 tomatoes
• 4 cloves garlic
• 1 shallot
• 2 sprigs thyme
• lemon zest
• olive oil
• 2 cups beluga lentils
• 4 cups water
• 2 oz butter
• 4 baby carrots
• 12 Brussels sprouts
• olive oil
• salt
• pepper
• 1 tbsp olive oil
• 2 sides Arctic char

Steps

1. In a saucepan place quaretered tomatoes, garlic, sliced shallot, thyme and lemon zest. Add olive oil until the tomatoes are just submerged. Let simmer on low heat for 45 minutes until tomatoes are warm and tender.
2. Once the tomatoes are cooked, strain oil and reserve for later. In a blender blend the tomato mixture until smooth. Keep in a warm place.
3. In a pot cover 2 cups beluga lentils with 4 cups of salted water (should taste slightly salty). Place over medium heat and simmer until tender. Once tender, strain lentils and add 1 oz butter. Keep in a warm place.
4. Toss baby carrots and Brussels sprouts in olive oil, salt and pepper. Place on a non-stick pan to roast in the over for 15 minutes at 350 F or until tender.
5. Place a non-stick oven-safe sauté pan over medium heat with olive oil. Add Arctic char skin-side down to the pan. Once the fish starts to sizzle place pan in the oven for 6 minutes. Remove the pan for the oven. The fish should be light pink all over. Flip the fish and rest in the pan until ready to plate.
6. To finish: Ladle 1 oz of the tomato emulsion on the plate. In the centre of the plate place lentils and roasted vegetables. Set the Arctic char skin-side up on top of the lentils and vegetables.