Pan Seared Arctic Chard

Specialities:

Pan Seared Arctic Chard with Basil Remoulade

serves two people

Fish

4 tablespoons of olive oil

2 pieces of skinless Artic Chard filets about 4 oz each

salt and pepper

1 tablespoon of flour

Rémoulade

½ cup basil leaves

¼ cup olive oil

2 garlic cloves chopped

2 tablespoons of fresh lemon juice

1 egg yolk

salt and white pepper to taste

Procedure

Preheat a skillet at medium high heat, add the olive oil. Season the fish with salt and pepper, lightly dredge with the flour, and place it in the hot oil carefully skin with the side up, cook for two to three minutes on each side, remove onto a paper towel, and set aside. For the rémoulade, place the basil, garlic, egg yolk, and lemon juice in a blender, with the motor running slowly incorporate the olive oil to thicken to a mayonnaise consistency, season with salt and white pepper to taste. Serve the fish with french fries or your favorite side dish. Enjoy!

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2009