#TasteofThursday Arctic Char recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Arctic Char (4 servings)


Parsley Coulis: Yield 1.5 cups


  • 4 cups (packed) flat leave parsley, no stems
  • 1 cup 2% milk
  • ½ cup Heavy cream
  • 2 medium shallots cut into 2 cm
  • 10 garlic cloves stems remove
  • pinch kosher salt



  1. Remove stems from parsley
  2. Bring a large pot of salted water to a rapid boil
  3. Blanch parsley in salted water for 60 seconds
  4. Drain and cool
  5. Squeeze parsley dry with your hands
  6. Bring cream, milk, shallot, garlic and salt to a boil
  7. Let simmer for 20 minutes or until garlic cloves are soft
  8. Add parsley into the milk mixture and adjust seasoning
  9. Puree on high in a blender till smooth
  10. Cool down on ice to preserve color
  11. Wrap with saran wrap directly on the purée to prevent a skin



Potato Gnocchi: 4 servings


  • 2 potatoes
  • 2 cups all-purpose flour
  • 1 egg
  • Pinch kosher salt
  • Pinch black pepper
  • 1 tsp finely grated parmesan
  • 3 tsp finely chopped chives
  • Pinch of nutmeg



  1. Bring a large pot of salted water to a boil
  2. Peel potatoes and add to pot
  3. Cook until tender but still firm (approx. 15 minutes)
  4. Drain, cool and mash
  5. Combine mashed potato with all other ingredients in a large bowl
  6. Knead until dough forms a ball
  7. Shape small portions of dough into long dowels
  8. On a floured surface, cut snakes into half inch pieces
  9. Bring a large pot of slightly salted water to a boil
  10. Drop in gnocchi and cook for 3-5 minutes or until gnocchi has risen to the top
  11. Drain



Mustard Glaze: Yield 2 cups


  • 2 medium shallots finely diced
  • 1 ¾ cup grainy mustard
  • 2 cloves finely diced garlic
  • 1 cup maple syrup
  • Zest ¾ of an orange
  • 3 turns fresh cracked black pepper



  1. Mix everything in a mixing bowl





  • 4 pieces salsify
  • 2 cups 2% milk
  • 2 cloves garlic
  • 2 sprigs of thyme
  • 3 pinches kosher salt
  • Bay leaf



  1. Peel outer black layer until you see white core (do not over peel but make sure all black is gone)
  2. Cut off both ends
  3. Place in water with a squeeze of lemon
  4. In a pot add milk, thyme, salt, and bay leaf
  5. Crush garlic and add
  6. Simmer
  7. Cut each piece of salsify into 3 even pieces
  8. Place in pot with other ingredients
  9. Simmer until tender
  10. Check doneness but piercing salsify with a pairing knife, it is done if there is no resistance


Arctic Char:

  1. Pre-heat oven to 350°F
  2. 2 scaled filets
  3. Cut each in half
  4. Season with salt and pepper
  5. Sear skin side in a hot pan to crisp skin
  6. Spread mustard glaze on top of each piece
  7. Bake in oven for approx 6 minutes



  1. Slowly warm parsley coulis in small pot
  2. Soft poach an egg
    1. Hot water
    2. 1 cap white vinegar
    3. Do not overcook!
  1. In a pan melt a tbsp of butter on med-high heat until foamy
  2. Add gnocchi and sear until golden brown
  3. Add salsify and sear
  4. Season with salt, pepper and lemon juice
  5. Spoon coulis onto the center of the plate and spread into a small circle
  6. Arrange 6 pieces of gnocchi and 3 pieces of salsify around coulis
  7. Place arctic char on top of coulis
  8. Season egg with salt and pepper and place beside arctic char
  9. Cut yolk before serving


alex chenAlex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar
Twitter: @blvdyvr @ChefAlexChen
Instagram: @blvdyvr
Facebook: /blvdyvr  /chefalexchen
Website: boulevardvancouver.com
Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.
Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.


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