- 4
Ingredients
- 4 SERVINGS
- Arctic Char with Chinese Broccoli and Sweet Potato Puree
- 3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
- 1 teaspoon (or more) hot prepared Chinese mustard
- 1 cup balsamic vinegar
- 1 1/2 teaspoons soy sauce
- 1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
- 2 slices bacon, cut into 1-inch pieces
- 2 teaspoons yellow mustard seeds
- 4 5- to 6-ounce arctic char fillets
- 2 tablespoons vegetable oil, divided
Preparation
Step 1
Preheat oven to 400F.
Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel.
Puree in processor until smooth.
Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Boil vinegar in small saucepan until reduced to 1/2 cup, about 8 minutes. Stir in soy sauce. Remove from heat.
Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside.
Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain.
DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper.
Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat.
Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
Meanwhile, rewarm puree in microwave until heated through.
Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; saute until heated through. Season with salt and pepper.
Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets.