David Foot's Slow Baked Char with Truffled Mashed Potatoes

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Executive chef David Foot of Market by Jean-Georges Restaurant in the Shangri-La Hotel slow-cooks the Arctic char garnished with Brussels sprouts and the richest mashed potatoes for an outstanding dish. The restaurant is very cool, beautifully designed and great for people watching. When you cook potatoes, reserve some of the potato cooking water to mash with them.

Ingredients

Truffle vinaigrette:

  • 1 teaspoon truffle oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon boiling water
  • 1 tablespoon Dijon mustard
  • 1/2 cup grape seed or vegetable oil
  • Salt and freshly ground pepper

Mashed potatoes:

  • 1 1/2 pounds cooked Yukon gold potatoes
  • 1/4 cup potato cooking water
  • 1/2 cup whipping cream, heated
  • 1/2 cup unsalted butter, softened

Brussels sprouts:

  • 1/2 cup butter
  • 8 ounces (250 grams) shaved Brussels sprouts, blanched
  • 1/2 cup water

Arctic char:

  • 4 7-ounce (175 g) char filet, skin on
  • 2 tablespoons chives, chopped
  • Fleur de sel and cracked black pepper

Method

Combine truffle oil, sherry vinegar, lemon juice, boiling water and Dijon mustard in a processor or by hand. While motor is running, drizzle in grape seed or vegetable oil until fully incorporated and emulsified. Season with salt and pepper to taste.

Beat potatoes with mixer and beat in cooking liquid and cream. Beat in butter and 2 tablespoons truffle vinaigrette. Season with salt to taste. Keep at room temperature, covered with plastic wrap.

Heat butter in a skillet over medium heat. Add sprouts and sauté for 2 minutes. Add water and reduce for 4 minutes or until sprouts are glazed. Season with salt and pepper to taste.

Preheat oven to 200 F. Lay char in oiled metal baking dish or tray and bake for 15 minutes or until slightly pink on the centre and white juices appear.

Place a mound of mashed potatoes on a plate and lay Arctic char over potatoes. Sprinkle the fish with chives, fleur de sel and cracked black pepper and top with Brussels sprouts. Drizzle truffle vinaigrette around plate. Serves 4.