Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar

Christine Casey,
Fusion Grill

Ingredients
Zucchini cakes  
4 cups grated zucchini
1/4 cup chopped red pepper
1 Tbsp chopped parsley
1/4 cup fresh baguette (remove crust and dice)
1 tsp chopped garlic
1 Tbsp chopped green onion
Salt & pepper, to taste
1 egg

Dill crème fraîche
1 cup crème fraîche
1 Tbsp chopped fresh dill

Mixed greens in lemon vinaigrette  
3 Tbsp olive oil
3 Tbsp fresh lemon juice
Salt & pepper, to taste
4 cups loosely packed greens

Potato crusted arctic char  
4 arctic char fillets, skinned
1 cup grated potato
1 Tbsp prepared horseradish
1 tsp chopped chives
1/2 tsp chopped parsley
Salt & pepper, to taste
Flour, for dusting
2 Tbsp canola oil

Garnish  
Manitoba golden caviar
Fresh dill sprigs
Chopped chives
Lemon zest
Fresh edible flowers

Method
Zucchini cake

1. Combine all ingredients.
2. Divide mixture into 4 equal parts and shape into 3-inch rounds.
3. Place on a baking sheet and bake for 15 minutes at 400°F. Turn and continue cooking for 10 minutes or until firm to the touch.

Dill crème fraîche

1. Mix together crème fraîche and dill. Set aside.

Mixed greens in lemon vinaigrette

1. Whisk together olive oil, lemon juice, salt, pepper.
2. Toss greens in vinaigrette. Set aside.

Potato crusted arctic char

1. Mix together potato, horseradish, chives, parsley, salt and pepper.
2. Dust one side of the char with flour and spread an even layer of the potato mixture overtop.
3. In a medium frying pan, heat canola oil until just smoking. Sear the potato crusted side of the char until golden. Flip char and cook  2-3 minutes or until firm to the touch.

To serve

1. Place zucchini cake on plate. Place the dressed greens on top. Lean cooked char on the greens.
2. Place 1 Tbsp of dill crème fraîche and 1 tsp golden caviar on the char.
3. Garnish with chives, dill, lemon zest, and flowers.

Yield 4 portions