Panko Crusted Arctic Char

By Waring House Executive Chef Luis de Sousa

Ingredients

· 4 x 6 oz. fillets of arctic char

· Panko Crust

o ½ cup panko bread crumbs

o 1 cup pealed and deveined shrimp

o ¼ finely diced red onion

o 1tsp crushed garlic

o 1 small bunch of cilantro

o ¼ cup soft butter cubes

o 1 lemon zest

o 1 tsp sambel olek

o salt and white pepper (to taste)

· Citrus Tequila Fennel Butter Sauce

o 1 head finely sliced fennel

o 1 cup orange concentrate

o 1 cup vegetable stock

o ¼ cup finely diced red onion

o ¼ cup honey or maple syrup

o 1 orange zest and segments

o 2 oz Tequila

o Salt & White pepper

· Place all crust ingredients in food processor. Blend well until combined

· Split crust into 4 balls and mold on to top of artic char fillet to cover completed

· Bake at 350˚ F for 10 – 12 minutes

· Sautée fennel and red onion in small sauce pot for 2 to 4 minutes

· Add tequila and cook for another 2 minutes on medium head.

· Add vegetable stock and orange concentrate. Cook until reduced by half.

· Add honey or maple syrup, whisk in chilled butter cubes a couple at a time until sauce is smoothe and creamy.

· Adjust seasoning

· Add orange zest