Baked Arctic Char with Ginger Lemon Tomato Relish and Rich Risotto is The Sophisticated Choice You've Been Looking For.

Slaving over a hot stove is usually a reference saved for those bound to tortured servitude; a permanent underclass of kitchen help that rarely sees the light of day:  A statement I disagree with on almost every level. I personally find it incredibly soothing to stand before a steaming pan of food. And I have the gall to do it in front of my guests, wearing blingly bracelets, and sipping an embarrassingly expensive glass of wine. 

So, when there is a creamy, cheesy, classic risotto on my stove in front of me, I’m almost giddy. Yes, it is about 40 minutes from heating the oil to spooning the mixture into your mouth. And it asks patience, but the rest of the technical acumen needed for this classic rice dish includes how to wield a large ladle, and knowing how to say “yum.” That’s about it.

Forty minutes may seem like a long time for you to be vigilant, slowly adding stock to a simmering saucepan of Arborio rice until it bursts into a white cloud of perfection, but the end result is a thick, soft, and beautiful side dish. It is also versatile. If you can follow the process of heating, and add aromatics, toast the rice, deglaze with wine, and then ladle in the liquid, you can add anything to change the theme. I’ve created risottos using mushrooms, apples, raisins, even salami to create an endless series of variations. In this case I added preserved lemons, and fresh ginger along with the cream, parmigiana reggiano cheese, and sweet onion. This gave the finished dish so much depth and mystery that’s it is almost hard to think it needed anything else to go with it. Trust me though. It gets better.

Arctic char is a fish that has the color and sweetness of salmon and the fresh flavor of trout. It is hearty yet luxurious. And so easy to make. When cooked it is turns into a gorgeous saffron orange. The hue is vibrant, sassy, and honest. I needed that kind of sophistication to go along with my risotto.
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I used heirloom tomatoes for the relish because I wanted the deep red of those whose colors are more like brick than fire engine red. It made a beautiful dish in the end. You can use any tomato but the trick with this relish is to remove all the seeds. After halving and then quartering them, a sharp knife run along the inside to quickly remove the liquid and seeds gives you the result you desire. I added jalapeño for a bit of heat that pushes against the heady ginger and lemon, and makes the earthy sweet fish pop on your palette. The entire dish is balanced, and classy. The best way known to eliminate any underclass or torture from any sector you are a part of.

©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.

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RECIPE: Baked Artic Char with Lemon Parmesan Risotto
Topped With Preserved Lemon and Ginger Tomato Relish

SERVES 4 | Click here to download PDF printable version

• INGREDIENTS
• METHOD

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FISH:
1 ½ lb. arctic char filet cut into 4 servings rubbed with 2 T olive oil and lightly salted and peppered
 
RISOTTO:
1 C arborio rice
8 C simmering water
2 Knorr vegetable bouillon cubes
1 Knorr beef bouillon cube
2 T chopped preserved lemons
1 T grated fresh ginger
1 T garlic sliced thinly
¼ C heavy cream
¼ C dry white wine
¼ C finely chopped fresh flat leaf parsley
2 T olive oil
¼ sweet white onion thinly sliced
½ C rough grated fine parmigiana reggiano cheese
1 ½ t kosher salt
¾ t black pepper

TOMATO RELISH:
Enough heirloom tomatoes seeded and cut into large chunks to make 2 ½ C
1 small jalapeño diced
½ small shallot diced
1 T olive oil
1 t grated fresh ginger
2 t chopped fresh preserved lemon
½ t kosher salt
½ t black pepper
Fresh chives to garnish

METHOD:
Seed and chop tomatoes. Add all other ingredients. Mix and set aside. No need to refrigerate as it does well with all the flavors melding at room temperature.
 
For risotto, bring 8 C of water to a boil, then lower heat, add the three cubes of bouillon and dissolve. Keep it at a simmer but not a boil. Set a huge ladle in the liquid and keep close to the pan for the risotto. Now bring a very large saucepan to high heat and add the oil. Then add the onions and let them sweat. Add the garlic, preserved lemon and the rice and stir on medium high heat until the rice begins to slightly toast, about 3 minutes, stirring constantly. Add the fresh ginger, salt and pepper, and then deglaze with the white wine. Lower heat to medium and then ladle in the first of the stock from the dissolved bouillon about ½ C at a time. Stir and bit and let bubble on medium low until the liquid is absorbed. Repeat this process for about 40 minutes until the rice is soft and swollen and creamy. You may only use about 6 cups, but you don’t want to run out! Now add the cheese, parsley, and the cream and stir. Cover with lid and let sit on very low while you cook the fish.
 
Preheat oven to 450 degrees F so it is hot when the risotto is done. Place char filets in a large baking dish set about an inch apart on top of parchment paper. Bake for about 8 – 10 minutes until barely opaque.
 
To plate nest the fish on top of the serving of risotto, cover with some of the tomato relish, and garnish with the chives.