breaded arctic char with sauce

Arctic Char Brandade


Sous vide Arctic char, meet breadcrumbs—and a deep fryer.


Arctic Char:

1 lb Arctic char fillet
1½ Tbsp heavy cream
2 Tbsp kosher salt
2 garlic cloves, smashed
1 Tbsp dried juniper berries
1 sprig rosemary
2 eggs (wash)
2 C breadcrumbs



2½ C Yukon potatoes, peeled and diced
1 C Idaho potato, peeled and diced
1 tsp kosher salt
3 garlic cloves, crushed
¼ C extra virgin olive oil
4 Tbsp unsalted butter


Garlic-Infused Oil:

1 head garlic, halved crosswise
1 C extra virgin olive oil


Aquafaba Aioli:

6 Tbsp chickpea water (from can)
7 saffron threads
4 black peppercorns
1 dried juniper berry
2 C grapeseed oil
1 tsp turmeric powder



  • Sous vide circulator
  • Sous vide pouches and sealer
  • Standing mixer
  • Deep fryer or large saucepot


Prepping time: 1 hour / Cooking time: 30 minutes (excludes sous vide cooking)


5 servings


For the Potatoes:

  1. Add all ingredients to a large sous vide bag, flattening and spreading to ensure even cooking.
  2. Seal and cook at 181.4°F/83°C for 2 hours.
  3. After cooking, smash potatoes into smaller pieces and reserve.

For the Garlic-Infused Oil:

  1. Seal garlic and oil in a sous vide bag and cook at 149°F/65°C for 2 hours.
  2. After cooking, strain the garlic and reserve oil.


For the Arctic Char:

  1. Salt fish on both sides and place in a large sous vide bag with heavy cream, juniper berries, garlic, and rosemary.
  2. Seal and cook at 161.6°F/72°C for 1 hour. After cooking, remove the sous vide fish fillet from bag and place in a large mixer.
  3. Add potatoes into the mixer and slowly begin to blend together on slow setting. With mixer still running, slowly drizzle garlic-infused olive oil until fully blended.
  4. Using a small scoop, portion brandade into 1-inch balls.
  5. Beat eggs and dip brandade balls into egg wash, then coat evenly in breadcrumbs.
  6. Submerge the brandade balls in a deep fryer at 350°F/176.6°C for up to 3 minutes or until golden brown. (If a deep fryer is unavailable, fill a large saucepot with 2 inches of oil or enough to submerge the brandade balls over medium-high heat. Make sure oil is hot before submerging.)
  7. Set aside until service.


For the Aquafaba Aioli:

  1. Place chickpea water, turmeric, saffron, juniper berry, and peppercorns in a sous vide bag, seal, and cook at 185°F/85°C for 2 hours.
  2. After cooking, remove from water and place in an ice bath for up to 10 minutes.
  3. Strain and pour in a mixing bowl, then blend using a hand or countertop blender on low setting.
  4. Slowly incorporate grapeseed oil until you get the desired consistency. Be sure not to add oil too quickly or the mix will liquefy and will not stiffen.
  5. Salt to taste.


To Serve:

  1. Swoop a large spoonful of aioli onto the base of your plate.
  2. Place fried brandade balls neatly on aioli and garnish with microgreens or herbs of your choice.

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