Pan-Roasted Arctic Char over Black Olive Potatoes and Melted Cherry Tomatoes - Recipe
3 medium Yukon Gold potatoes
6 tablespoons and 1/4 cup extra virgin olive oil
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 pint cherry tomatoes, cut in half
3 tablespoons red wine vinegar
1/4 cup Niçoise olives, pitted and chopped
2 tablespoons canola oil
4 (6-ounce) arctic char fillets
3 tablespoons chopped fresh Italian parsley
Fine sea salt and freshly ground white pepper
Place the potatoes in a small pot of cold salted water and cook over medium heat until they are tender, 20 to 25 minutes.
While the potatoes are cooking, heat 6 tablespoons of the olive oil in a large saucepan over medium heat, then add the shallots and garlic and sauté for 3 minutes. Add the cherry tomatoes, season with salt and pepper, and cook until they are melted and the shallots and garlic start to caramelize, about 10 minutes. Remove the pan from the heat and add the red wine vinegar.
When the potatoes are tender, drain them and allow them to cool enough to be handled. Peel the potatoes and crush them with a fork. Pour the remaining 1/4 cup of olive oil over the potatoes, add the chopped olives, and season to taste with salt and pepper. Keep warm.
For the arctic char, divide the canola oil between 2 sauté pans and heat the oil over high heat until it is very hot but not smoking. Season the arctic char on both sides with salt and pepper. Gently place 2 fillets in each pan and sear the fish until golden brown and crisp, 3 to 5 minutes. Turn the fish over and finish cooking for 3 to 5 minutes, or until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to the lip.
While the fish is cooking, bring the cherry tomato sauce to a simmer and add the chopped parsley. To serve, place the mashed potatoes in the center of each 4 plates. Place the arctic char on top of the potatoes and spoon the tomato sauce around the potatoes on each plate. Serve immediately.