Arctic Char in Filo Pastry

1 lb fillet of Arctic Char

1 package of store bought
   filo pastry

4 tablespoons evo oil

1 tablespoon butter

Sea salt and pepper

For Parsnip Potato Puree'

1 large parsnip

2 medium yellow potatoes

1 tablespoons butter

1/4 cup half & half cream

Salt and pepper to taste

For Genovese Pesto

50 g fresh basil leaves

2 small garlic cloves peeled

30 g (6 Tbsp) Parmigiano
Reggiano grated

13 g (2 Tbsp) Pecorino Romano grated

11 g (1 Tbsp) Pine nuts

Pinch of fine sea salt

80 ml evo oil

Garnish

1 cup mixed greens

1/2 tbsp. evo oil

squeeze of fresh lemon juice

salt and pepper to taste

Prep time: 40 minutes

Cook Time: 40 minutes

Servings: Serves four

For Genovese Pesto

1. Gently wash and dry the basil leaves.
2. In a food processor add all the ingredients leaving the olive oil for last.
3. Pulse 4-5 times, then start slowly pouring in the olive oil as you pulse until mixture becomes smooth and well incorporated. You may have to use the spatula to clean off the sides of the processor bringing the mixture back into the middle. This is done with the machine turned off.
4. Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or small mason jars (see Notes).

For Parsnip Potato Puree'

1. Peel the parsnip and potatoes and rinse and cut into quarters.
2. In a medium sauce pan fill 3/4 full with water and toss in potatoes and parsnips., place on stove top on medium to high heat and bring to a boil.
3. Cook for about 15-20 minutes or until fork tender, mash the mixture with a potato masher, add butter salt and pepper, and add the half & Half a little at a time until a nice smooth velvety consistency is achieved.

For the Arctic Char

1. Pre heat oven to 400 degrees F.
2. Take the Arctic Char and divide into 4 equal pieces, and remove the skin. ( keep the skin for later use).
3. Season both sides of the fish with salt and pepper.
4. Melt butter and add to olive oil and mix.
5. Place a nice spoonful of pesto on top of each piece of Arctic Char and spread it evenly over the top and sides.
6. Cut filo pastry sheets in half. Take one sheet and place on a baking sheet and brush with butter and olive oil mixture.
7. Place over Arctic char and fold into the bottom and sides creating a nice little parcel. Do this another 4 times until you have 5 layers of filo over fish, then place on a parchment lined baking sheet. Do this process for the other three pieces of Arctic Char.
8. Place in oven and bake for 10-15 minutes turning the oven to broil for the last 2 minutes until the top turns a nice golden brown.
9. While the fish is baking in a sauté pan drizzle in some olive oil and fry up the Arctic Char Skin on high heat until crisp 1 minute a side.

Garnish

In a bowl toss mixed greens with olive oil, lemon juice, salt and pepper.

Plating

1. Spoon a nice dollop of the parsnip potato puree into a plate and spread evenly into a circle.
2. Place crispy skin onto center of puree, and place Arctic Char filo pouch on top of crispy skin.
3. Place a nice bunch of the mixed green salad on top and a sprinkling of fresh chopped parsley, and it's ready to serve.