Salt-Crusted Arctic Char with Oven-Roasted Ratatouille

By The Canadian Living Test Ktichen

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Salt-Crusted Arctic Char with Oven-Roasted Ratatouille
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	221221 cal
pro	23 g23g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	18 g18g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	314 mg314mg sodium
% RDI:	-
calcium	44 calcium
iron	1212 iron
vit A	2727 vit A
vit C	120120 vit C
folate	1919 folate

Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.

Ingredients

2 lb sea salt , (about 3 cups/750 mL)2 2lb lbsea salt or salt, (about 3 cups/750 mL)
3 egg whites 3 3egg whiteegg whites
1 whole arctic char , cleaned1 1whole arctic char, cleaned
6 lemon wedges 6 6lemon wedges
Ratatouille:
1 medium eggplant 1 1medium mediumeggplant
2 medium zucchinis 2 2medium mediumzucchinizucchinis
1 tsp salt 1 1tsp tspsalt
8 tomatoes 8 8tomatotomatoes
1 sweet red pepper 1 1sweet red peppersweet red peppers
1 green pepper 1 1green pepper
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
2 tbsp finely shredded fresh basil 2 2tbsp tbspfinely shredded fresh basil
1 tbsp red wine vinegar 1 1tbsp tbspred wine vinegar

Preparation

Ratatouille: Dice eggplant and zucchini into 1/2-inch (1 cm) cubes. Place in colander in sink; toss with 3/4 tsp (4 mL) of the salt and weigh down with plate. Let stand for 30 minutes to drain. Pat dry with paper towel; place in shallow roasting pan.

Meanwhile, in saucepan of boiling water, blanch tomatoes for about 30 seconds or until skins loosen; immediately plunge into cold water. Peel, seed and dice; add to roasting pan.

Seed, core and cut red and green peppers into 1/2-inch (1 cm) cubes; add to roasting pan. Add oil, garlic, thyme and remaining salt to vegetables; toss well to combine.

Roast on highest rack of 400°F (200°C) oven, stirring occasionally, for 45 minutes or until vegetables are very soft and most of the liquid has evaporated.

Stir in basil and vinegar. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 24 hours. Reheat or serve cold.)

Meanwhile, in large bowl, combine salt with egg whites. Spread half over rimmed baking sheet or dish large enough to hold char. Pat fish dry; nestle into salt mixture. Cover with remaining salt to coat completely. Bake in 400°F (200°C) oven for 40 minutes or until fish flakes easily when tested. Let stand for 5 minutes.

Using bread knife, remove hardened salt crust from baked fish; pull back skin and push away any attached salt mixture. Using spoon, fillet fish. Serve with lemon wedges and ratatouille.

Source : Canadian Living Magazine: August 2007