Pan-Fried Arctic Char with Tarragon Cream Sauce, Crispy Kale & Mushrooms by Steven Dolby

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Serves 2 people
Tarragon Cream Sauce
1/2 Medium shallot (finely diced)
65g Leek (sliced)
1 Garlic clove (finely diced)
1 Tbsp olive oil
Salt (pinch)
2 Tsp cornstarch
1/2 Cup dry White Wine
7g Fresh tarragon (chopped)
1 1/2 Cups chicken stock (unsalted)
3 Tbsp heavy cream
14g Unsalted butter (finish)
1 Tsp lemon zest (finish)
1 Tsp fresh tarragon (finish)
Salt (season to taste)
White pepper (season to taste)

Kale chips
50g Kale
Salt (small pinch)
2 Tbsp olive oil

Other ingredients
100g Mushrooms (sliced for garnish)
80g Asparagus (thin slices for garnish)
2 6oz Arctic char fillets (1 inch thick, about 3 minutes per side)
Olive oil
Salt

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