Arctic Char

Recipe courtesy of Susanna Larson, Executive Sous Chef, Yellowstone Country Club (Billings, Mont.)

Procedure for duck fat potatoes:

Cut fingerling potatoes in half on a bias. Put in a pot and fill it with cold water. Add salt, rosemary and garlic cloves. Without bringing the water to a boil, cook the potatoes until tender.
Drain the water and lay the potatoes on sheet trays, coat them in olive oil, duck fat, salt, pepper and mix in thyme sprigs. Roast in a 400°F oven for 5-7 minutes. The outside should start to brown without over-cooking.
Cool potatoes for at least 4 hours in the walk-in.
Before serving, heat duck fat up in a flat-bottomed pan. Once the pan and duck fat are hot, add potatoes. Let them sit without disturbing. Once the outside begins to darken and form a crust, move them around in the pan to add color evenly across the potatoes.

Procedure for creamy romesco:

Start by roasting almonds and hazelnuts for 3-5 minutes. Using microfiber towels, remove the skin. Cool while gathering the rest of your mise.
Remove skins and seeds from the red peppers. Put in Vitamix with everything other than the yogurt and blend until smooth. If sauce is too thick, add a tablespoon of water at a time to adjust. Season with salt and pepper.
Fold in yogurt and store in a squeeze bottle for service. The sauce should be thick enough to coat the back of a spoon, but not so thick that it stands on its own.

Procedure for Arctic char:

In a sauté pan, add oil and heat. Dry Arctic char fillet and season with salt on both sides.
Once the pan is hot, place the char in, show-side-down. Sear the presentation side until it has a golden color. Flip the fish with a fish spatula and cook through on the skin side.

Procedure for roasted carrots: