Niceland Arctic char with fresh pesto, scratch Caesar, and seared romaine lettuce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.
Arctic Char
INGREDIENTS
- 2 ea. Niceland Seafood Arctic char filet
- knob of Butter
METHOD
- Score the skin of the char.
- Sear in a pan, flip and baste.
- Cook until desired doneness or approx 4-5 min total cook time.
Pesto
INGREDIENTS
- 2 cups Fresh basil leaves
- 1/2 cup Freshly grated Parmesan
- 1/2 cup Extra virgin olive oil
- 1/3 cup Toasted pine nuts
- 3 cloves Garlic
METHOD
- Blend gradually adding in oil in a food processor or blender.
Caesar
INGREDIENTS
- Anchovy fillets packed in oil, drained
- 3 cloves Garlic
- 2 ea. Egg yolks
- 2 tbsp. Fresh lemon juice
- ¾ tsp. Dijon mustard
- 2 tbsp. Olive oil
- ½ cup Vegetable oil
- 3 tbsp. Finely grated Parmesan
METHOD
- Mash (mortar and pestle or mince with knife) together the garlic, anchovies, and a touch of sea salt.
- Add into a bowl with egg yolks and whisk together, add in lemon juice and mustard and whisk.
- Slowly incorporate oil while continuously whisking. You can always thin out with a touch of water if gets too thick and add more oil if you want it thicker.
