SEARED ARCTIC CHAR WITH POTATO GNOCCHI, SAMPHIRE AND ENGLISH ASPARAGUS

A GREAT alternative to salmon the arctic char is a flavourful bright pinkfleshed fish that is related to trout and sourced from alpine lake and Arctic waters. Serves 4 Ingredients: Potato Gnocchi Two maris piper potatoes One egg 200g approximately plain flour

One tablespoon olive oil 25g butter One tablespoon olive oil

Four 180g fillets Arctic Char

Two bunches English asparagus – blanched 200g Samphire Method: 1. For the gnocchi – take the potatoes, skin on, and simmer in water until cooked. Remove and whilst still warm peel and then pass through a potato ricer. 2. Place in a bowl, mix in the egg, salt and pepper. Flour a work surface and place the mixture in the centre, gradually keep on mixing in flour until you get a smooth, dough. Don’t overwork otherwise it does go heavy. 3. Roll the potato dough into cylinders and cut into pieces about 2cm wide, roll each piece over a fork to leave an indentation. 4. Have a pan with simmering salted water ready, add the gnocchi and simmer until they rise to the surface, remove with a slotted spoon, cool, then drizzle with olive oil to prevent sticking. 5. For the chive butter sauce – place the white wine and white wine vinegar in a pan and reduce by half, add the cream and reduce again, finally whisking in the butter to emulsify. Add the chives and season to taste. 6. When ready to serve, heat a non-stick pan, add the olive oil and seal the arctic char on both sides. Add the samphire and slightly toast, warm the asparagus too. 7. For the gnocchi – heat the olive oil and butter in a pan, add the blanched dumplings and fry briefly until slightly coloured. 8. Arrange the gnocchi on serving plates, scatter with the samphire and asparagus. Spoon over the chive butter sauce and finally top with the arctic char.