Maple Cured Arctic Char with Bitter Vegetables and Spiced Maple Gastrique

Ingredients

FOR THE CURED CHAR
1 center cut dorsal loin of Arctic Char –- pin-boned
½ cup salt
¼ cup Crown Maple Syrup
zest of 2 limes
FOR THE BITTER VEGETABLE SALAD
¼ cup Crown Maple Syrup
2 tablespoons dijon mustard
1 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3-4 drops tabasco
1/8 teaspoon espelette pepper
3 tablespoons chives
salt & pepper to taste
1 pc Belgian endive -- split lenthwise, 1/4" chiffonade
1 bunch green asparagus -- blanched, cut into 1" batons
1 small head radicchio -- split lengthwise, 1/4" chiffonade
FOR THE SPICED MAPLE GASTRIQUE
¼ cup Crown Maple Syrup
1/4 teaspoon espelette pepper
zest of 1 lemon

Preparation

Trim the fish loin of any excess blood line. Combine the remaining ingredients and mix well. Rub the mixture over the char, wrap tightly in plastic and chill for 2 hours. Remove from the plastic and rinse well. Allow to air dry on a rack in the cooler for 1-2 hours.

Make the vinaigrette by simple combining the first 7 ingredients in a bowl and whisking vigorously to emulsify. Now season to taste with salt and fresh cracked pepper to taste. In a small saucepan, bring the syrup to a boil for 2 minutes. Remove from heat, allow to cool slightly and add the espelette and lemon zest. Let rest at room temperature.

To Finish

Torch the outer edges of the cured fish to give it a slight char. Slice thinly, ¼”.

Dress the plate with a thin line of gastrique from end to end. Divide the fish slices evenly among 6 plates, centered over the gastrique. Last minute, dress the vegetables with the vinaigrette in a salad bowl. Adjust seasoning. Plate the salad centered lengthwise over the char. Serve immediately.

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