Pan-Seared Arctic Char with Spruce, Cranberry and

Parsnip
(Team of 4)
Yield: 4 portions

INGREDIENTS: METHOD:
Reduction:
Quantity Ingredient 1. Combine spruce needles, cranberry juice,
Arctic Char whole cranberries and birch syrup together in a
1 pc saucepot. Bring to a boil; reduce by one
(.68 kg)
third. Add brandy.
60 ml Oil canola
2. Remove from heat. Allow to cool.
45 g Butter cold 3. Reserve for plating.
Cranberry juice Fish Preparation:
250 ml
unsweetened 1. Process fish into boneless filets as
4 sprig Spruce dried demonstrated. Dry filet using paper
Cranberries towel. Season with salt and pepper.
60 g 2. Heat oil in iron skillet over medium heat.
frozen
3. Lay fish skin side down into heated pan;
30 ml Birch syrup
reduce heat and cook for 1 minute.
45 ml Brandy Turnover filet and cook on other side for
tt Salt 2 to 3 minutes.
tt Pepper white 4. Transfer pan to oven and roast for 3 to 4
minutes until fish is opaque in centre and
Parsnip Puree flakes easily.
Parsnip peeled 5. Remove from oven add butter and
6 pc
large dice reserved reduction. Use a spoon to baste
100 g Butter over filet. Transfer fish to serving plate.
tt Salt Parsnip Puree:
1. Bring a pot of salted water to a boil over
tt Pepper white high heat. Add parsnip and cook until
tender approximately 15 minutes.
2. Drain parsnip and transfer to food
processor; add butter. Puree until
smooth, Adjust seasoning and reserve for
plating.
To plate:
1. Place parsnip puree on plate and rest fish
on top of puree. Spoon over reserved
reduction. Add carrot zucchini spaghetti
on to plate as instructed.

NOTES:
 Heirloom Carrot Zucchini Spaghetti
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Peel and trim vegetables as instructed.

2. Using a peeler cut the vegetables into
2 pc Carrot local heirloom
long ribbons discarding the core and
2 pc Carrot seeds as necessary.
2 pc Zucchini yellow 3. Bring salted water to the boil. Cook
Parsley Italian vegetables until tender. Drain and
6 sprig transfer to a bowl. Add butter and
chopped
80 g Butter, unsalted parsley. Toss gently.
4. Adjust seasoning.
2 g Salt
2 g Pepper white ground

NOTES:
 Warm Potato Salad with Kelp
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Boil potatoes in salted water until just

Potatoes new, white tender in the middle. Potatoes are
500 g cooked in their skins.
skinned
Kombu dashi 2. Drain cooked potato and slice
.12 sheet lengthwise. Immediately sprinkle with
rehydrated julienne
vinegar and stock while potato is hot.
Onion white cooking
1 pc 3. In heavy sautoir over medium heat sauté
small dice
kelp for 2 minutes.
60 ml Vinegar apple cider 4. Add onion and continue to sauté until
60 ml Stock vegetable onions are golden.
Coriander fresh 5. Remove from heat and transfer to bowl.
4 sprig
minced Add cilantro, pickle, parsley, and eggs to
4 sprig Parsley Italian minced onion mixture.
Dressing:
.5 bunch Chives chopped
1. Combine mayonnaise, turmeric and
Pickle dill seeded chives and cayenne in a separate bowl.
2 pc
small dice Add to potato onion and kelp mixture.
Egg whole cooked, 2. Carefully toss warm potatoes in mixture
2 ea
peeled until well coated.
120 ml Mayonnaise prepared 3. Garnish with kelp powder and serve
3 g Turmeric warm.
1 g Cayenne powder
3 g Kelp powder
tt Salt
tt Pepper white ground

NOTES: