Slow Baked Char with Truffled Mashed Potatoes

If you're looking for ideas for a knock-out weekend dinner, then look no further. This recipe for slow baked char with truffled mashed potatoes has all the makings for a romantic meal for two or a showcase dinner for four.

The recipe elegantly layers rich truffled mash potatoes, baked char and pan seared Brussels sprouts with a generous drizzle of truffle vinaigrette. It's impressive presentation sets the tone for a meal that tastes as good as it looks- and that perfectly balances its delicate flavours. What really won me over is that this recipe includes all the elements for a complete main course. It's all here. You don't need to think about side dishes or salads (unless you want too).



If you don't like Brussels sprouts, then substitute asparagus, broccoli rabe or green beans. But if you're like me and enjoy Brussels sprouts this time of year, then this is a great recipe to use them in. Also, trout would work well in place of Artic Char.


Slow Baked Char with Truffled Mashed Potatoes (serves 4)
From the Globe and Mail's Food & Wine section, Executive chef David Foot of Vancouver's Market by Jean-Georges Restaurant shares his recipe with us (scroll way down linked page)

Ingredients
Truffle vinaigrette:
1 teaspoon truffle oil
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon boiling water
1 tablespoon Dijon mustard
1/2 cup grape seed or olive oil
Salt and freshly ground pepper to taste

Mashed potatoes:
1 1/2 pounds cooked Yukon gold potatoes
1/4 cup potato cooking water
1/2 cup whipping cream, heated
1/2 cup unsalted butter, softened

Brussels sprouts:
1/2 cup butter
8 ounces (250 grams) shaved Brussels sprouts, blanched
1/2 cup water

Arctic char:
4 7-ounce (175 g) char fillet, skin on
2 tablespoons chives, chopped
Sea salt and cracked black pepper

Directions
Combine truffle oil, sherry vinegar, lemon juice, boiling water and Dijon mustard in a processor or by hand. While motor is running, drizzle in grape seed or vegetable oil until fully incorporated and emulsified. Season with salt and pepper to taste.

Beat potatoes with mixer and beat in cooking liquid and cream. Beat in butter and 2 tablespoons truffle vinaigrette. Season with salt to taste.

Keep at room temperature, covered with plastic wrap.

Heat butter in a skillet over medium heat. Add sprouts and saute for 2 minutes. Add water and reduce for 4 minutes or until sprouts are glazed.

Season with salt and pepper to taste.

Preheat oven to 200 F. Lay char in oiled metal baking dish or tray and bake for 15 minutes or until slightly pink on the centre and white juices appear.

Place a mound of mashed potatoes on a plate and lay Arctic char over potatoes. Sprinkle the fish with chives, sea salt and cracked black pepper and top with Brussels sprouts. Drizzle truffle vinaigrette around plate.