6 Minute Meal & Deal: Heritage's Cedar Plank Arctic Char

The Meal: Chef Mackenzie Hilton from the Food Network's Chopped is now running the kitchens for Vintage Syndicate restaurants in Philadelphia. She shared her recipe for Cedar Plank Arctic Char, on the menu at Heritage Restaurant in Northern Liberties.

Cedar Plank Arctic Char Recipe

(serves 2)

Ingredients:

2 fillets of arctic char 4-5 ounces each (or 1 large fillet, 10 oz which you can plate on a platter)

2 cedar planks (or 1 large one)

Chef Tip: Take the skin off the fish. That will enable the char flavor to better seep in

1 Tablespoons vegetable oil

Chef Tip: Do not use olive oil; it will burn and turn bitter. So you want a vegetable oil with a high heat point

1 head fennel roasted

Chef Tip: You can cook the fennel from raw for a more al dente texture

8 ounces Yukon gold potatoes (boiled), then cut into wedges

Chef Tip: You can cook the potatoes from raw if you prefer. You just have to slice them up nice and thin and you can crisp them in the pan. You can also substitute sweet potatoes or any vegetable. Cau-liflower works really well with this dish.

1 clove garlic, minced

shallot minced

1 Tablespoon fresh finely chopped parsley

2 Tablespoons white wine

Chef Tip: You can also use vegetable stock

1 Tablespoon unsalted butter

Salt and pepper to taste

cup chimichurri sauce

For Arctic Char:

If cooking on an outside grill, while getting your grill hot, soak your cedar plank in cold water (at least 20 minutes).

Season the fish with salt and pepper and place on the cedar plank.

Put the plank, with the fish on it, on your grill and cover the grill.

Cook for approximately 6 minutes.

If not using a grill, do not soak your cedar plank, and instead just char the plank with open flame from a gas stove or grill.

Preheat oven to 425 degrees.

Then, in a very hot sauté pan (on high), place the vegetable oil, and then the seasoned fish.

Sear it on 1 side for approximately 30 seconds

Flip the fish straight onto your charred cedar plank.

Pop it into the oven for 3-4 minutes to cook.

Chef Tip: Arctic Char is not a fish you need to worry about cooking well the whole way through. It can be eaten very rare

While char is cooking, sauté together with a little oil on medium high heat the roasted fennel, pota-toes, garlic, shallot, salt and pepper.

Deglaze the pan with a little white wine and add the tablespoon of butter. Cook on high until liquid is evaporated and butter is melted. Add the parsley and re-season to taste.

To Plate:

Serve the arctic char on the cedar plank. Arrange the sautéed fennel and potatoes over the top of the fish. Finish with chimichurri sauce.

Chimichurri Sauce

Chef Tip: Chimichurri is a great sauce for fish, steaks or just dipping bread. You can substitute a store-bought chimichurri or pesto sauce

1 bunch parsley

bunch cilantro

1 clove garlic

cup diced yellow onion

cup fresh lemon juice

teaspoon red pepper flakes

1 pinch ground cumin

cup olive oil

salt and pepper to taste

Put all ingredients into a food processor except the oil. Process all ingredients until they are finely chopped. Slowly add in your olive oil. Re-season to taste with salt and pepper.

The Deal: Dine at Heritage by next Tuesday, April 23, and tell them you saw this feature on 6abc, they'll give you a free dessert with your entree purchase.

Heritage Restaurant

914 N. 2nd Street

Philadelphia, PA 19123

215.627.7500

https://heritage.life/

https://www.facebook.com/HeritagePhilly/