Arctic Char for Two with Gulf of St. Lawrence Snow Crab

Name: Arctic Char for Two with Gulf of St. Lawrence Snow Crab
Yield: Serves (you guessed it) 2
Ingredients: 12 ounces (340 g) Gulf of St. Lawrence snow or Jonah crabmeat (frozen is good as long as you drain it), flaked and checked for bits of shell and cartilage; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh dill; 1 egg; 1 slice white bread, cut into small cubes; 1 tablespoon Dijon mustard; 2 tablespoons chopped capers; Salt and pepper; 1 arctic char (rainbow trout works too), 2 to 2 1/2 pounds (about 1 kg), boned from inside by the fish guy (butterflied and pin boned); 1 or 2 slices bacon; 3 bay leaves; 3 tablespoons canola oil; Wax Beans and Clams for garnish (recipe follows), optional; 1/4 cup (55 g) unsalted butter; 24 small clams such as little-necks, savoury (aka varnish), or manila, well scrubbed and free of sand; 1 pound (455 g) yellow wax beans, trimmed and cut in half crosswise; 1/4 cup (60 ml) dry white wine; 1 teaspoon chopped garlic; 1/2 teaspoon chopped fresh chile; 1 teaspoon smoked paprika; 1/4 cup (40 g) whole roasted almonds; 1 tablespoon chopped green onion; Salt and pepper; (serves 4)

January 24, 2012

Some chefs have decided cedar-planked fish is out of fashion, but we are still making it into the 2000s for two reasons: because it’s delicious and because our friend Mathieu, who is an amazing sculptor, will sometimes show up with some pretty radical cedar boards. Before starting this recipe, it’s a good idea to fill up the sink and soak your cedar board in cold water for as long as you can. This prevents a fire and makes the board a perfect steam generator for cooking the fish.

Recipe notes

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