• RJ Taylor

Arctic Char En Papillote

A local recipe from our friends at Farm 2 Door in Simcoe County & Chef Mathieu Poirier


INGREDIENTS


Papillote

  • 2 thawed fillets of Springhills Arctic char

  • 3 medium-sized potatoes

  • 2 carrots

  • 1/4 cup feta cheese, crumbled

  • Handful of microgreens

  • Splash of dry white wine

  • 2 tbsp lemon juice

  • 5 tbsp olive oil

  • Parchment paper, cut into a large heart about 16" wide

Romesco sauce

  • 16oz can of roasted red peppers

  • 1/2 cup raw or roasted almonds (unsalted)

  • 1/4 cup oil-packed sundried tomatoes, rinsed and drained

  • 2 large garlic cloves, peeled and quartered

  • 1 tbsp sherry vinegar or red wine vinegar

  • 1 tsp smoked paprika

  • 1/2 tsp sea salt, to taste

  • 1/4 tsp cayenne pepper

  • 1/2 cup extra-virgin olive oil


DIRECTIONS

  1. Preheat over to 375F

  2. Thinly slice potatoes 3/4 of the way through. Season with 2 tbsp olive oil.

  3. salt and pepper. Put on baking sheet lined with parchment paper and place in oven. [Cook Time: 20-25minutes]

  4. Clean and cut carrots into thin coins ( ⅛”) or use a peeler to make thin ribbons. Reserve in a bowl.

  5. On your parchment paper, place half of the carrots on one side.

  6. Rinse fish fillets and place one fillet on top of the bed of carrots. Season well with salt, pepper, a splash of dry white wine, lemon juice and 3 tbsp olive oil -If fillet is too long, simply cut it in half and stack them on top of each other after seasoning.

  7. Fold the other side of the heart over the fish and crimp the edges together to create a sealed pouch. Repeat for second entree. Place pouch on baking sheet [Cook Time:12-15min]

  8. While everything is in the oven, make the romesco sauce:

  9. In a blender or food processor, mix everything except the olive oil. Start on low and increase the speed as the start mixing.

  10. Once ingredients are blended, start drizzling in the olive oil while running the blender. Blend until it becomes quite creamy.

  11. Add salt to taste. Note: This recipe makes about 2.5 cups of romesco, but you will only need about 1 cup in the recipe. You can store in a jar in the refrigerator for 7 to 10 days.

  12. Internal temperature of the fish should read 145F -OR-fillet is firm and semi-opaque. Potatoes should be finished at the same time.

  13. Remove from oven and transfer pouches onto dinner plates. Open and arrange potatoes beside fish.

  14. Divide and garnish fish with romesco sauce, crumbled feta and microgreens.

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