Arctic Char on Wasabi Mashed Potatoes

Yield: Serves 6

Recipe courtesy Kenneth Titcombe, Ranchmen's Club

Photo by Ingrid Kuenzel


6 Arctic char fillets, skin on (180 g each)

1 Kg Agria Potatoes or Yukon Gold potatoes

1 cup (250ml) 1% milk, heated

3/4 cup (200mL) sour cream

100 g unsalted butter

50 g wasabi paste

50 g parsley, washed and fine chopped to paste

To taste, sea salt


1 cup (250ml) fresh fish or chicken stock

3 Tbs (50 mL) soya sauce

2 limes, juice and rind

1 ginger root, grated

3 Tbs (50 mL) Saki or dry white wine

1 shallot, finely diced

1 stalk lemon grass, grated

½ tsp cornstarch

Garnish, per plate

1 shiitake mushroom

1 baby carrot

1 baby bok choy

3 heirloom cherry tomatoes

1 Cipollini onion, slow roasted

1 yellow pepper

¼ lime

1 stalk lemon grass

Pickled ginger


  1. Boil potatoes until soft, puree until smooth. Add milk, butter and sour cream, season with salt & wasabi. Mix in the parsley puree just before serving.
  2. Prepare the garnishes so the dish can be assembled quickly when the fish is ready.
  3. Season and pan-sear char in in olive oil and butter, skin side first. Gently turn and brown both sides. Either cover with a lid or place in 350º F oven for 3 - 5 minutes.
  4. To plate, form potato into a quenelle shape, then ladle the sauce around and place char, skin side up on top. Arrange all the vegetables artistically, alternating the colours.
  5. Garnish with lemon grass, lime and slices of pickled ginger.
  6. Sauce
  7. Heat all ingredients till translucent and lightly thickened.

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