Arctic Char with Sorrel Pesto and Pumpkin Leaf Thoren
ARCTIC CHAR WITH SORREL PESTO AND PUMPKIN LEAF THOREN
Arctic Char with Sorrel Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper
1. Purée the pesto ingredients in a food processor or with a mortar and pestle.
2. Heat olive oil in large pan over medium-high heat. Season the fish and add it, skin side down for a few minutes (maximum 5). Turn fish and cook for a few minutes more, depending on thickness of fish. Remove fish from heat, plate and spoon pesto over.
OR Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400º for 10-15 minutes, depending on the thickness of the fish.
OR Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.
Bean Leaf or Pumpkin Leaf Thoren
3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste
1. Grind the chilli, cumin seeds and shallots together, coarsely. Crush in the grated coconut. Mix all together.
2. Fry mustard and rice in hot oil. Add onion and chili pieces and sauté. Add the ground ingredients and fry a little while. Then add the greens and cook, with a little water and the salt until the water is all evaporated. Medium heat.