Arctic Char with Warm Fingerling Potato Salad Print Email

4 x 7oz pieces of char, skin on
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper
½ cup large diced bacon
2 tablespoons stone ground mustard
1 tablespoon honey
1 teaspoon garlic (chopped)
1 teaspoon shallots (chopped)
1 teaspoon thyme (picked and chopped)
2 oz olive oil
1 ½ pounds fingerling potatoes (cleaned)
Kosher salt
10 peppercorns
2 cloves whole garlic
1 bay leaf
2 thyme stems

Place cleaned potatoes in an ovenproof pan with the bottom lined with kosher salt.

Add peppercorns, whole garlic, bay leaf and thyme and cover with lid.
Cook at 350 until fork tender.

In a medium skillet over medium heat, render bacon until crispy.
In a separate bowl add mustard, honey, garlic, shallots, thyme, and then fold in cooked bacon and bacon fat. Lastly, add in olive oil and season to taste.

Char Fillets:
Season both sides of fish with salt and pepper and coat a medium ovenproof pan with olive oil.

Place fish in pan, skin side down, until skin is crispy. Place in oven until desired temperature. Remove from oven and flip each piece of fish over on flesh side on the hot pan for 10 seconds before serving.

Chef Scott Gottlich, Bijoux, Dallas, TX