Name: Pan-Roasted Artic Char with Crème Fraîche Vinaigrette and Chickpea-Haricots Verts Salad
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons grapeseed oil; 4 shallots, sliced 1/4 inch thick; Kosher salt; Pinch sugar; 1 1/2 cups crème fraîche; 1/4 cup whole-milk Greek yogurt; 1/4 cup buttermilk; 1/4 cup chopped fresh dill; 3 tablespoons honey; Zest of 2 lemons plus juice of 1 lemon; Freshly ground black pepper; 8 ounces haricots verts, sliced on a bias into thirds; One 15-ounce can chickpeas, drained and rinsed; 3/4 cup torn fresh basil; 3/4 cup fresh parsley leaves; 1/4 cup drained capers; 1/4 cup pitted kalamata olives, chopped; 2 tablespoons apple cider vinegar; Nice extra-virgin olive oil, for drizzling; Four 6-ounce fillets arctic char, skin off; 2 sprigs fresh thyme; 2 cloves garlic, smashed; 2 tablespoons unsalted butter

Directions

Preheat the oven to 400 degrees F.
Heat 3 tablespoons of the grapeseed oil in a large sauté pan over medium heat. Add the shallots and season with salt and a pinch of sugar. Cook, stirring frequently, until the shallots are very soft and caramelized, 10 to 12 minutes. Set aside to cool.
Mix together the crème fraîche, yogurt, buttermilk, dill, honey, half of the lemon zest, the lemon juice and cooled caramelized shallots in a medium bowl. Season with salt and pepper. Set aside.
Bring a large pot of water to a boil and season well with salt. Set up an ice bath. Blanch the haricots verts for 2 to 3 minutes until bright green and tender but still crisp, then shock in the ice water. Drain and pat dry.
Add the haricots verts to a large bowl with the chickpeas, torn basil, parsley leaves, capers, olives, apple cider vinegar, remaining lemon zest, a drizzle of extra-virgin olive oil and salt to taste. Toss to combine and reserve.
Heat a large cast-iron pan over medium-high heat with the remaining 3 tablespoons grapeseed oil. Add the arctic char presentation-side down and sear for 2 to 3 minutes. Toss in the thyme, smashed garlic and butter. Transfer to the oven and bake until cooked through, about 3 minutes. Baste the fish with the butter for about 1 minute, then flip over and allow it to rest off heat.
To serve, spoon a small amount on the crème fraîche vinaigrette onto the bottom of the plate. Top with the seared char, then the haricots verts and chickpea salad. Drizzle with extra-virgin olive oil and serve.

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