Arctic Char

with lemon poppy dressing

INGREDIENTS

• 1 lemon, juiced
• 1 preserved lemon peel, chopped*
• 1 shallot, finely chopped
• 2 t poppy seeds
• 1 T honey
• ¼ C + 1 T olive oil
• Salt and pepper to taste
• 1 fennel bulb, julienned or shaved in food processor
• 2 carrots, julienned or shaved in food processor
• ½ C parsley, chopped
• 4 arctic char fillets, skin on

PREPARATION

1. Combine lemon juice, preserved lemon, shallot, poppy seeds, honey, ¼ C oil and ½ t of salt and pepper.
2. Place fennel, carrots and parsley in salad bowl and toss with 3 T dressing.
3. Heat 1 T oil in large skillet at medium-high.
4. Cook char in a single layer skin side down until brown (5 min). Flip and cook for 2 min on other side.
5. Serve skin side up with remaining dressing and fennel salad.