Arctic Char With Baby Turnips, Yuzu And Buttermilk Recipe

In a bowl whisk together buttermilk, yuzu juice, mayonnaise, olive oil and honey until smooth and slightly thickened.

Season with sea salt and white pepper, taste and adjust acidity with more yuzu (½–1 tsp) or sweetness with honey if needed. Chill while preparing other components.

Trim turnips, removing tops and roots; halve or quarter so pieces are roughly uniform (about 1–1½ inches).

Heat a large sauté pan over medium heat and add 1 tbs olive oil and 1 tbs butter. When butter melts and begins to foam, add turnips cut side down in a single layer. Let them brown undisturbed for 3–4 minutes until golden.

Season with 1 tsp fine sea salt and 1 tsp black pepper, add thyme sprigs and pour in 1 cup water (or enough to come ¼–⅓ up the sides). Cover and lower heat to medium-low; braise gently for 10–12 minutes until turnips are tender when pierced with a knife.

Uncover and increase heat to medium-high to evaporate remaining liquid; toss the turnips in pan to glaze with the residual butter and juices for 1–2 minutes. Remove thyme sprigs and keep warm.

Pat the arctic char fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and when shimmering place the fillets skin-side down, pressing gently with a spatula for the first 20 seconds to keep the skin flat.

Cook skin-side down for 3–4 minutes, until the skin is crisp and you can see the flesh turn opaque about two-thirds of the way up the fillet.

Flip the fillets and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the fish (basting) for 45–90 seconds until cooked to medium (internal temp about 125–130°F / 52–54°C) or to your desired doneness. Remove fish to a warm plate and tent lightly.

Return the pan juices to the turnips briefly (optional) to enrich them, then spoon a small amount of the yuzu-buttermilk dressing onto each plate (about 2–3 tbs) as a base or dot around the plate.

Place 1 char fillet over the dressed area, arrange 3 baby turnips per plate beside the fish, and drizzle a little extra dressing over the turnips if desired.

Finish each plate with ½ tsp yuzu zest, a pinch of toasted sesame seeds (optional), a few microgreens, and a light sprinkle of flaky sea salt over the fish skin. Serve immediately.