SERVES 4

Salsa Verde

30 g parsley
2 g oregano
1 g sage
1 g mint
4 g chives
3 g thyme
3 g garlic infused olive oil
3 g white balsamic vinegar
70 g extra virgin olive oil
1 shallot
22 g capers
13 g preserved lemon skin
1 tsp salt
1 pinch sugar

Black rice

125 ml black rice
312.5 ml vegetable stock or water
2 cloves garlic, left whole
1 bay leaf
1 celery stalk, left whole
1 shallot, left whole
1 small carrot, peeled and cut in half

Arctic Char

680 g (1½) arctic char fillets
125 ml (½ cup) Italian black rice or Wild Rice (see cooking method below)
110 g (4 oz) baby kale
85 g (3 oz) artichoke purée
60 ml (4 tbsp) salsa verde
60 ml grapeseed oil or extra virgin olive oil
Kosher salt and black pepper

Method

Salsa verde
By hand, chop all the herbs, shallots and preserved lemon. Dice the capers. Mix all remaining ingredients together and season. 

Black rice
Add all ingredients to a pot and bring it to a boil. Reduce heat and simmer, covered, for 45 minutes or until all the liquid has evaporated and the rice is cooked. It will always have some texture to it due to the style of the rice. Season with salt and pepper to taste.

Baby kale
In a sauté pan, heat some olive oil or grapeseed oil and let it get hot. Add the kale and sauté briefly for 1-2 minutes to wilt the leaves. Season to taste.

Arctic char
Preheat oven to 500 F. Heat a large cast iron pan before adding any oil to it, then add olive or grapeseed oil. Season both the skin side and flesh side of the fish with salt and pepper, and add it to the pan, skin side down. Cook on the stove top on high heat for 1 minute, then put it in the oven for 3 minutes. Remove pan from oven, flip fish to flesh side and return to the oven for 1 minute. We prefer the fish medium, if you’d like it less or more done, adjust the cooking time accordingly.

Catch Trattoria Nervosa owner Janet Zuccarini judging the latest season of Top Chef Canada, premiering April 8th. 

Eatnervosa.com