Atlanta Vegetables Recipe List


4199 Paces Ferry Road, NW, Atlanta, GA 30339

Arctic Char Fillet With Sweet Pea Risotto And Melted Eggplant


4 6 oz Arctic Char Fillets
2 T Olive Oil
1 t Salt
1/2 t White Pepper
3 T Canola Oil
1 Medium White Onion
1 C Arborio Rice
1 C Dry White Wine
3 C Vegetable Stock
1 C Green Peas
3 T Grated Parmesan Cheese
4 T Unsalted Butter, cubed & chilled
2 T Italian Parsley, chopped
To Taste Salt & White Pepper
2 ea Small Italian Eggplant
4 T Extra Virgin Olive Oil
1 T Garlic, sliced thin
1 T Shallots, minced
2 t Rosemary, minced
1 t Salt
1/2 t Pepper


  • Warm four large dinner plates in oven.
  • Arrange four eggplant slices on each plate.
  • Place 1/2 cup of finished risotto on middle of plate.
  • Place char fillet 1/2 way on the risotto (resting on).
  • Place blanched peas over top, serve!!!

    Method For Risotto

  • Using a wooden spoon, heat oil, add onions and sauté for 1 minute.
  • Add rice and stir until coated with oil.
  • Add white wine and stir 3-4 minutes or until all wine is absorbed.
  • Add 1/4 of the stock and keep stirring.
  • Stir until stock is absorbed (reduced).
  • Add 1/4 of the stock and keep stirring.
  • Taste the rice, it should have a light crunch to it.
  • If very crunchy add remaining stock and cook.
  • If rice is just past al dente’ texture add 1/2 of peas and stir 2 minutes until the peas are cooked (risotto should have a creamy consistency, not too soup-like, but not too firm).
  • Add butter, parsley and cheese.
  • Adjust seasoning with salt & pepper.
  • Blanch remaining peas in boiling salted water until tender.
  • Garnish over top of risotto.
  • Slice eggplant in 1/2” slices and lightly grill on both sides.
  • Combine with shallots, garlic, rosemary, salt & pepper and oil.
  • Marinate in room temperature for 1 hour.
  • While all of this is going on heat large sauté pan and add oil.
  • When light smoke appears, season char fillets with salt & pepper.
  • Sauté 2-3 minutes on each side until just pink in the center.

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