Go Back

Arctic Char with Chanterelles, Green Beans and Frisee Salad

Kristine Kidd
Any leftover salad keeps well, and can make a tasty lunch the next day. Makes 2 servings with leftovers
Course Sunday Suppers
Servings 2

Ingredients
  

  • 1 tablespoon whole grain Dijon mustard
  • tablespoons Sherry wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoons minced shallot
  • 1 tablespoon minced fresh thyme
  • Coarse kosher salt and freshly ground black pepper
  • Nonstick olive oil spray.
  • 2 5-6- ounce arctic char fillets
  • 10 ounces green beans, trimmed
  • 1 small head frisee lettuce
  • 1 tablespoon olive oil
  • 1 large shallot, thinly sliced
  • ½ pound chanterelles or other mushrooms, sliced ½-inch thick

Instructions
 

  • Measure the mustard into a small bowl or glass measuring cup. Whisk in the vinegar. Gradually whisk in 5 tablespoons olive oil. Mix in the minced shallot and thyme. Season to taste with salt and pepper.
  • Coat a small baking sheet with olive oil spray. Place the fish skin side down on the sheet. Sprinkle with salt and pepper. Transfer 2 tablespoons of the vinaigrette to a small bowl and brush on the fish. Let the fish marinate while preparing the salad.
  • Preheat the oven to 425°F. Cook the green beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Soak in a large bowl of cold water to stop the cooking, and then drain well. Pat dry. Cut the frisee into 2-inch lengths. Combine 2 cups of the frisee and the green beans in a salad bowl.
  • Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the sliced shallot and sauté 1 minute. Add the mushrooms, sprinkle with salt and pepper and sauté until just tender, about 4 minutes. Remove from the heat.
  • Meanwhile, place the fish in the oven and roast until just springy to the touch and appears opaque when cut into with a small, sharp knife, about 8 minutes.
  • Add 2 tablespoons of the vinaigrette to the green beans and frisee and toss to coat. Add the mushrooms and toss gently. Transfer the fish fillets to 2 plates. Mound the salad alongside and serve.
Share on Facebook Share on Twitter