Arctic Char with Citrus Glaze and Carrot Risotto by Sous Chef Joël Lamoreux of La Vieille Gare

Arctic Char with Citrus Glaze and Carrot Risotto

Sous Chef Joël Lamoreux,
La Vieille Gare

This light summer dish features one of Chef Luc’s signature glazes.

Ingredients
Spring roll
226 g brie cheese
1 small carrot, thinly julienned
1 stalk celery, thinly julienned
15 g walnuts
1 tsp sesame oil
1 Tbsp honey
Pinch cinnamon
Salt, to taste
Pepper, to taste
4 spring roll wrappers
Oil, to fry

Apple butter sauce
2 lbs tart apples
1/2 cup water
1/2 cup apple cider
1/2 to 1 cup brown sugar
1 tsp cinnamon
Pinch allspice
1 lemon, juiced and zested

Method
Spring roll
1.  Cut the brie into long sticks.
2.  In a bowl, mix together the carrot, celery, walnuts, sesame oil, honey and cinnamon. Season to taste.
3.  Place one spring roll wrapper on a clean surface. Place one quarter of the carrot mixture into the centre of the wrapper.
4.  Wet the corners of the wrapper, fold in sides and roll up. Repeat with remaining wrappers and carrot mixture.
5.  Heat oil to 375˚F.
6.  Fry spring rolls for 2-3 minutes.

Apple butter sauce
1.  In a saucepan, over medium heat, cook the apples in the water and cider until soft.
2.  In a food processor, purée the cooked apples.
3.  Place puréed apples in a mixing bowl. Mix in 1/2 cup of brown sugar for each cup of purée.
4.  Add the spices, zest and lemon juice,  cook over low heat for about an hour.

Yield 4 servings