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1 whole arctic char
4 large beet or spinach leaves blanched
3 cups chanterelle cornbread stuffing
12 pieces bacon thinly sliced
Salt and pepper

For the citrus glaze:

2 cups orange juice
1/4 cup brown sugar
1 whole star anise
1/4 piece root ginger
2 tbsp Gran Marnier

 


1. Place all the ingredients for the citrus glaze in a small pot
2. Bring to the boil and simmer until liquid has reduced and sauce has a syrupy consistency
3. To stuff the fish, line the deboned cavity with beet leaves making sure all the flesh is covered
4. Season with black pepper
5. Lay stuffing on top of leaves and close fish over, pressing firmly to mold the stuffing in place
6. Lay bacon slices on a piece of parchment paper and lay on a sheet pan or cookie sheet
7. Place fish on the bacon and using the parchment paper wrap bacon around fish, season fish with salt
8. Place fish in large sauté pan or roasting pan and place on heat
9. Cook on each side until the bacon becomes crispy and golden
10. Remove from pan and place on a sheet pan lined with baking parchment
11. Brush the fish liberally with citrus glaze
12. Place under broiler until glaze bubbles and caramelizes, turn fish over and repeat process

Fish can be left to cool before portioning at this stage

1. To serve fish, with a sharp knife cut fish into 3/4 inch slices
2. Place on a tray and put into the oven at 375˚F for 4 minutes to cook remainder of fish and warm stuffing
3. Remove from oven and serve with potato gnocchi, butter braised lobster and lobster sauce



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Arctic Char- Bacon wrapped and stuffed
Chef Carl Schroeder, Market
Difficulty: Sous Chef (Difficult/Advanced)


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