Top Chef, Season 6, Episode 5, Elimination Challenge

12 Servings

• 5 lbs arctic char, skin on and cut into 4-oz portions
• ½ cup olive oil
• Salt and pepper

• 1 ½ lb tomatillos, husks removed
• 1 yellow onion
• 3 cloves garlic
• 2 jalapenos
• 2 avocados, pitted
• 2-3 tablespoons honey

• 6 ears corn on the cob with husks
• 1 red onion, sliced 1/3” thick rings
• 1 pint cherry tomatoes, halved
• ¾ bunch fresh cilantro, chopped
• 2 limes, zested and juiced (reserve zest for sour cream)
• 1 orange, juiced
• 12 medium Yukon Gold potatoes, washed
• ¾ lb smoked bacon, chopped
• 1 ½ cup sour cream
• Zest of 2 limes
• 2 tablespoons ground cumin

Directions:

1. For tomatillo salsa, wash tomatillos and roast with onions, garlic, and jalapenos in a cast iron pan until tomatillos are soft. Place in a blender with avocado and puree until smooth. Adjust seasoning with salt and honey.

2. For corn relish, grill corn in their husks until soft. Peel away husks and shave corn off the cob. Season red onion slices with olive oil, salt, pepper. Grill rings until soft and cut in medium dice. Mix corn, onions, lime juice, and orange juice, and season with salt and pepper to taste.

3. For baked potatoes, season potatoes with olive oil, salt, and pepper. Wrap individually in foil and cook on grill until done. In a pan, render bacon until crispy. Drain off fat. Mix sour cream, lime zest, cumin, and season with salt to taste.

4. For arctic char, score skin and season fish with salt and pepper. Heat pan on high with olive oil and cook fish skin side down until crispy. Flip over and finish cooking. Let rest.

To Serve:

1. Plate baked potato still in foil. Cut potato in half and season with salt. Top with sour cream and bacon.

2. Put a pool of tomatillo salsa on the plate next to potato.

3. Arrange fish on top of salsa.

4. Top fish with corn relish.