Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons white miso paste, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 1 minced garlic clove in a small bowl to create the miso glaze.

2. 2

   Pat dry 2 (5-ounce) Arctic char fillets with paper towels, season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and place each fillet in a separate vacuum-sealable bag with half of the miso glaze, ensuring the fish is evenly coated, then seal the bags.

3. 3

   Preheat a water bath to 125°F (52°C) and submerge the sealed Arctic char fillets, cooking them for 45 minutes to 1 hour.

4. 4

   While the fish cooks, peel and dice 1 large potato (approximately 10 ounces) and 2 medium carrots (approximately 5 ounces), then boil them in salted water until very tender, approximately 15-20 minutes.

5. 5

   Drain the cooked vegetables thoroughly, return them to the pot, add 2 tablespoons butter, 1/4 cup whole milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then mash until smooth.

6. 6

   In a separate small bowl, combine 1/4 cup crème fraîche, 2 tablespoons finely chopped fresh dill, and 1 tablespoon prepared horseradish to form the dill-horseradish crème fraîche.

7. 7

   Once the fish is cooked sous-vide, remove it from the bags, pat dry with paper towels, heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat, and sear the fillets skin-side down for 2-3 minutes until crispy, then briefly sear the flesh side for 30 seconds.

8. 8

   Serve the seared miso-glazed Arctic char immediately alongside the root vegetable purée and a dollop of the dill-horseradish crème fraîche.