The Diving Horse's Char Recipe By Jonathan Adams | Tasting Table
Prep Time:
Cook Time:
Servings:
4 servings
Ingredients
  • 1 cup cooked beluga or French lentils
  • 1 celery rib, diced
  • 1 medium shallot, very thinly sliced
  • ¼ pound green beans, chopped (about 1 cup)
  • 1 small carrot, grated or cut into matchsticks
  • Kernels from 1 ear of corn
  • 2 tablespoons minced chives
  • 1 teaspoon sherry vinegar
  • ½ teaspoon salt, divided
  • ½ cup plus 4 teaspoons olive oil, divided
  • 1 teaspoon Dijon mustard
  • 2 teaspoons whole-grain mustard
  • ¼ cup fresh lemon juice
  • Four 6-ounce arctic char or salmon fillets
Directions
  1. Make the salad: In a medium mixing bowl, combine the lentils, celery, shallot, green beans, carrot, corn, chives, sherry vinegar, ⅛ teaspoon of the salt and 3 teaspoons of the olive oil. Toss until well mixed. Let the lentil and corn salad stand at room temperature for one hour.
  2. Make the dressing: In a small mixing bowl, whisk together the mustards, lemon juice, ⅛ teaspoon of the salt and ½ cup of the olive oil.
  3. Season the fish on both sides with the remaining ¼ teaspoon salt, and heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Place the fish, skin side down, in the pan, and cook for 3 minutes. Turn the fish over and cook until just opaque in the center, about 2 to 3 minutes longer.
  4. Divide the salad among 4 plates. Place a piece of fish on top of the salad, spoon some of the vinaigrette on and around the fish and serve.