Serves 1

6 oz
Arctic char filet

2 tsp
blended oil

? tsp
salt and pepper, blended

2    2 oz
leek fritters

9 tbsp
baby arugula

5 tbsp
fennel fronds

5 tbsp
tarragon

5 tbsp
basil

1 tsp
extra virgin olive oil

2 tsp
lemon juice

3 tbsp
lemon garlic crème fraîche

2 tsp
chili oil

3 micro marigolds

Peter Chan, executive chef

Method:

Preheat oven to 450 degrees. In a sauté pan, heat the blended oil on high heat. Season Arctic char with salt and pepper on flesh side. Sear the Arctic char skin-side up for two minutes. Flip the filet. Add the fritters to the same pan. Place the pan in the oven and cook for an additional three minutes.

To make herb salad, combine baby arugula, fennel fronds, tarragon and basil.

In a small mixing bowl, mix the herb salad, extra virgin olive oil and lemon juice. Remove the pan from the oven and put one fritter in the center of a plate. Place half of the herb salad on top of the fritter and the other fritter on top of the salad. Place the Arctic char on top of the second fritter, then the remaining salad on top of the Arctic char. On the side of the plate, place three dollops of the lemon garlic crème fraîche. Drizzle the side of the plate with chili oil. Garnish the herb salad with marigolds.

When You Go:
Harvest Seasonal Grill
At Moorestown Mall
400 Route 38 • Moorestown
856-581-0044 • harvestseasonalgrill.com/moorestown