+
0 (0)

Categories: Fish and shellfish, Main courses

Slow-roasted arctic char with vegetable 'risotto'

Slow-roasted arctic char with vegetable 'risotto'
Ricardo DeAratanha / Los Angeles Times

David LeFevre wants you to know that fish can be cool. That's probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast and probably in the ... Read more

Total time: 1 hour, 55 minutes | Serves 4
Note: David LeFevre garnishes this with sauteed black trumpet mushrooms. The "risotto" is a take on risotto technique without any rice, but the starch in the potatoes makes it creamy.

Vegetable "risotto"

  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons minced shallot
  • 1/2 cup finely diced and peeled Yukon gold potato
  • 1/2 cup finely diced butternut squash
  • 1/4 cup plus 2 tablespoons white wine
  • 6 cups vegetable stock, warm
  • 1/2 cup finely diced watermelon radish
  • 1/2 cup peas, shucked, blanched, shocked and peeled
  • 2 tablespoons mascarpone
  • 1/4 cup grated Parmesan
  • Salt, pepper
  • 1/4 cup mixed chopped tarragon, chervil and parsley

Step 1In a large skillet, add the olive oil, garlic and shallot. Cook on low heat just until soft. Add the diced potato and squash and stir. While continuing to stir, add the white wine and turn the heat to medium-high. Cook until almost evaporated, about 3 minutes.

Step 2Add one-third of the vegetable stock and continue to stir. When the stock is almost evaporated, about 13 to 15 minutes, add the watermelon radish and another third of vegetable stock and continue to stir. When the liquid in that mixture is almost evaporated, add the peas and the last third of stock, continuing to stir.

Step 3When the liquid in that mixture is almost evaporated, stir in the mascarpone and Parmesan. Season with salt and pepper and stir in the chopped herbs.

Fish

  • 1/4 cup olive oil
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 sprigs rosemary
  • 4 (4- to 6-ounce) pieces arctic char, skin off
  • Salt, pepper

Step 1Heat the oven to 225 degrees. Heat the oil in a saute pan. Add the onions, carrots, celery and rosemary. Cook on low heat until softened, about 10 minutes. Transfer the mixture to a roasting pan.

Step 2Place the arctic char on top of the vegetables and cook for 20 minutes. Remove from the oven, remove any vegetables that stick to the fish.

Step 3Season with salt and pepper and serve warm with the vegetable "risotto" on the side.

Each serving (with "risotto"):
545 calories; 35 grams protein; 24 grams carbohydrates; 5 grams fiber; 34 grams fat; 8 grams saturated fat; 82 mg. cholesterol; 189 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Fried squid
Rex sole baked with mushrooms and cream
One-pot shrimp steamer
Grilled Sea Bass With Indian-Spiced Cauliflower Puree