Truffle Salt Pan-Seared Arctic Char


  1. Sprinkle truffle salt on each side of the Arctic char
  2. Place Pho broth in a sauce pan, bring to a boil, add rice & Edamame to cook rice until sticky, set aside Add olive oil to a sauté pan, slice Arctic Char length wine to make 2 pieces Add thyme to the sauté pan, place the Char on top of the thyme in the pan and let sear Add butter and then turn the char, cooks quick so only about 1.5 to 2 minutes per side
  3. Base the char with butter and take off heat to rest.
  4. Take a biscuit cutter and place in the middle of a plate ( spray the cutter with pan spray)
  5. Take the rice and place in the middle of the cutter patting down but not to hard, want it to be fluffy but making a mold of the rice Slice the cutter off the rice leaving the form
  6. Add the Chutney on top of the rice
  7. Shingle the 2 slices of Arctic Char skin side up on top of the rice and Chutney
  8. Criss Cross the other 2 sprigs of thyme on top of it all and serve


  • 6 oz. Asian Pride® Rice, Basmati
  • 10 to 12 oz The Fresh Catch® Arctic Char, filet, skin on
  • 2 oz. edamame
  • 1 tsp. Nature's Best Dairy® Butter
  • 4 oz. Pho broth
  • 2 oz. Piancone® Oil, Olive
  • 2 pinches salt, truffle
  • 3 oz. Tamarind Chutney
  • 4 sprigs thyme, fresh