ARTIC CHAR w/CHINESE BROCCOLI & SWEET POTS

By BobD

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

Details

Servings 4
Adapted from epicurious.com

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.