- 1 1/2 pounds sunchokes, half peeled and half left unpeeled, cut into 1-inch pieces
- Kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/3 cup finely chopped parsley
- 2 1/2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 2 1/2 tablespoons capers, finely chopped
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon coriander seeds
- 3/4 teaspoon sweet pimentón de la Vera
- Four 5- to 6-ounce skin-on arctic char fillets
How to make this recipe
In a large saucepan, cover the sunchokes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 10 minutes. Drain well. Return the sunchokes to the saucepan and add 1/4 cup of olive oil along with the parsley, lemon juice and capers. Using a wooden spoon, gently crush the sunchokes with the other ingredients. Season with salt and pepper and mix again. Cover and keep warm.
Meanwhile, in a small skillet, toast the caraway, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool, then grind into a powder. Transfer the spice mix to a small bowl and stir in the pimentón. Season the fish all over with salt, pepper and the spice mix.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fish, skin side down, and cook over moderately high heat until the skin is golden and crisp, about 3 minutes. Flip the fish and cook until medium, 2 to 3 minutes longer. Drain briefly on paper towels, then transfer to plates. Pile the crushed sunchokes alongside and serve with lemon wedges.
Wine: Quince-scented Loire Valley Chenin Blanc.