Lemon Arctic Char with Herb Pasta & Wild Broccoli
An elegant fish dish meets the comforting richness of creamy pasta. Delicate citrus notes and aromatic herbs bring freshness and balance, making it a refined yet approachable creation. Staying true to the philosophy of working with regional and seasonal products, the recipe was developed in close collaboration with a local fish supplier, ensuring both authenticity and sustainability. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
FISH & PASTA
Cook the Pasta & Prepare the Sauce
Cook the calamarata in a large pot of salted, boiling vegetable broth until al dente, stirring occasionally.
Meanwhile, melt 20 g of butter with a bit of olive oil in a pan. Add garlic, thyme, and rosemary, and lightly toast them.
Drain the pasta, reserving some of the cooking liquid. Add the pasta to the pan along with the Parmesan, remaining butter, and a little cooking liquid. Stir until a creamy sauce forms. Season with salt, pepper, and lemon zest.
Pan-Fry the Arctic Char
Pat the Arctic char dry and season the skin side with salt.
Heat some olive oil in a non-stick pan and place the fish skin-side down. Cook over medium heat until the skin is crispy, pressing it down slightly to prevent curling.
After about 3–4 minutes, flip the fish and cook for another 1–2 minutes. Season with lemon zest and keep warm.
| 400 g. | Arctic char (with skin, in 2 portions) |
| 200 g. | Calamarata di Gragnano |
| 2 sprigs | Thyme |
| 2 sprigs | Rosemary |
| 2 | Garlic cloves (peeled, lightly crushed) |
| 1 L. | Strong vegetable broth |
| 50 g. | Grated Parmesan |
| 40 g. | Butter |
| Olive oil | |
| Salt & pepper | |
| 1 | Organic lemon (zest) |
WILD BROCCOLI
Prepare the Wild Broccoli
Blanch the wild broccoli in boiling salted water for 1 minute, then immediately cool it in ice water.
Gently warm the brown butter in a pan, adding lemon zest and a splash of lemon juice.
Toss the broccoli in the butter and season with salt.
| 12 florets | Wild broccoli (sprouting broccoli or Cima di Rapa) |
| Salt | |
| 1 | Organic lemon (zest & a bit of juice) |
| 50 g. | Brown butter |
HOW TO PLATE
Arrange the herb pasta on plates and place the Arctic char on top.
Position the wild broccoli next to it and drizzle with brown butter.
Garnish with wild herbs and thinly sliced mushrooms.
Optionally, add some extra lemon zest and a drizzle of olive oil for a finishing touch.
Enjoy your meal!
| Wild herbs | |
| 2 | Brown mushrooms |
