Arctic char pita loaded with bold-flavoured baba ganoush is smartly spiced. Mild ‘n fatty northern lake fish takes a seriously sexy turn topped with Manitoba’s own caviar.
Quinlan Cook
Smith Restaurant, Inn At The Forks
Ingredients
Arctic Char
10 oz Arctic char
1 1/4 cup Kosher salt
1 cup sugar
1 sheet of kombu seaweed
Zest of 1 lemon
Baba Ganoush
3 eggplants
1 Tbsp ground cumin
1 tsp of paprika
Pinch of cayenne
3/4 cup olive oil
2 cloves garlic
1/4 lemon, juiced
Salt to taste
Chilli Mayo
2 eggs
2 cups of canola oil
2 Tbsp chilli oil
1 tsp Dijon mustard
1/4 lemon for juice
Salt to taste
Garnish
Fresh dill sprigs
1 Tbsp Whitefish roe (Gimli Fish Market)
Method
Arctic Char
- In small bowl, mix salt, sugar and lemon zest.
- Generously coat Arctic char with mixture.
- Gently wet kombu seaweed to make pliable. Wrap around Arctic char and refrigerate for approximately 2 hours.
- Remove kombu seaweed and gently rinse salt off with cold water. Pat dry and thinly slice.
Baba Ganoush
- Preheat oven to 375˚F.
- Peel and slice eggplant into mixing bowl. Drizzle 1/2 cup olive oil over eggplant, reserving 1/4 cup of oil.
- Lay eggplant lengthwise on a baking sheet. Bake for 25-30 minutes, or until golden brown.
- In food processor, mix cooked eggplant with remaining ingredients. Blend until smooth and add salt to taste.
Chilli Mayo
- In a small bowl, separate 2 egg yolks (discard whites).
- Add Dijon. Whisk for 30 seconds.
- Continuing to whisk, slowly add canola oil. If too thick, slowly add a drop of water.
- Add chilli oil, lemon juice and salt.
Assembly
- Toast pita or grill for added charred flavour.
- Spread generous layer of baba ganoush over the pita.
- Layer sliced char on pita. Dot spicy mayo over dish.
- Garnish with fresh dill and Whitefish roe.
Yield 2 servings
