Char and Risotto

Char is my new favorite fish. I love Salmon and Char is its milder tasting cousin!

Ingredients
Char - I just made the whole fillet and saved left overs
Olive Oil
Lemon
Salt/Pepper
Fennel Seed
Pear

In a Skillet
Sear the Char skin side down. While cooking create a basic lemon oil emulsion (see my recipe). Drizzle the lemon oil over the Char. Sprinkle the fennel seed over them. When well seared flip and if you prefer gently remove the skin which could be used later in sushi dishes, then flip again when ready to sear the side you removed the skin from.

At the same time and in the same skillet sear slices of pear, sliced long ways. They will be used a garnish and will a touch of natural sweetness to the dish.

Plate
Place the Char on top of a bed of Truffle Oil Risotto (see my recipe). Place the pear around the dish in a decorative fashion.

Serve!