Arctic Char with Rye Berries and Grenobloise Sauce
 
Ingredients:  
12 (5-6 oz) Aquanor® Arctic Char Skin-On portions, thawed
3 cups Rye Berries
1/2 cup butter (approx.) divided
1/2 cup finely chopped onion
5 cups chicken broth
2 tsp minced garlic
4 sprigs thyme
2 sprigs rosemary
1 tsp salt, divided
1 cup thawed Family DelightTM frozen peas
8 cups baby kale
Grenobloise Sauce:
2 lemons
3/4 cup unsalted butter
1/3 cup drained capers
1/4 cup finely chopped fresh parsley, divided
 
DIRECTIONS:

1. Rye Berries: Cook rye berries in large saucepan over medium heat for 5 minutes, stirring constantly, or until lightly toasted. Transfer to a bowl. Add 2 tbsp of butter to saucepan and melt over medium-low heat; cook onion for 3 minutes or until softened. Stir in toasted rye berries, broth, garlic, thyme, rosemary and 1/2 tsp salt. Bring to a boil; reduce to simmer, cover and cook over medium-low heat for 1 hour or until tender. Discard thyme and rosemary sprigs. Reserving remaining liquid, drain. Return rye berries to saucepan; stir in peas, cover and set aside.
2. Fish: Heat 3 tbsp butter in a large non-stick skillet over medium-high heat. Lightly season fish with remaining salt. Place fish in skillet, skin side down; cook, turning once and using remaining butter as needed, for 3 to 4 minutes or until flakes easily with a fork and cooked through. Wipe out skillet and wilt kale in some reserved rye berry liquid for 1 to 2 minutes. Drain and keep warm.
3. Grenobloise Sauce: Cut away peel and pith of lemons; cut segments free of membrane and set aside. Melt butter in saucepan over medium heat; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from heat; stir in capers, 2 tbsp parsley and lemon segments.
4. Divide kale among 12 plates; layer with rye berry mixture and a fish fillet. Drizzle with sauce and sprinkle with remaining parsley.

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Quantity Item Your cost
12 (5-6 oz) Aquanor® Arctic Char Skin-On portions, thawed $
3 cups Rye Berries $
1/2 cup butter (approx.) divided $
1/2 cup finely chopped onion $
5 cups chicken broth $
2 tsp minced garlic $
4 sprigs thyme $
2 sprigs rosemary $
1 tsp salt, divided $
1 cup thawed Family DelightTM frozen peas $
8 cups baby kale $
Grenobloise Sauce: $
2 lemons $
3/4 cup unsalted butter $
1/3 cup drained capers $
1/4 cup finely chopped fresh parsley, divided $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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