From Executive Chef and owner Scott Gottlich
This delicious recipe was 'stolen with permission' from the Executive Chef and owner of Bijoux restaurant in Dallas, Texas; Scott Gottlich. The seasonal, contemporary French fare at Bijoux has ensured that it is one of only five restaurants in Dallas to earn “5 stars” by the Dallas Morning News.
Chef Gottlich’s menu changes daily to reflect the season and is presented in a prix fixe fashion, giving guests the choice of three or five courses from the regular menu or the nine course chef’s tasting menu.
Bijoux is decorated in warm colors, with rich textiles, classic art and elegant lighting; creating an intimate atmosphere reminiscent of a jewel box.
About the chef: despite a career working alongside some of the world’s top chefs, Chef Scott Gottlich credits his initial love of cooking to his childhood dining experiences. Whether enjoying his mother’s home cooking or eating out, Gottlich viewed dining as an experience best spent with family and friends. It wasn’t hard for him to determine that his passion was food and his life’s work was meant to be spent in the kitchen cooking and creating memorable dining experiences for others.
While Scott is responsible for all day to day operations at Bijoux he is also the managing partner and culinary director of The Second Floor restaurant at the Dallas Galleria. When not at work, he spends time with his wife and Bijoux’s sommelier, Gina, and their sons Fox and Ferris.
5450 West Lovers Lane Suite 225
Dallas, TX 75209
214 350 6100
Icelandic Arctic Char with Warm Fingerling Potato Salad is served at Bijoux as part of a 3 course prix fixe menu for $58, or as part of a 5 course prix fixe menu for $72.
This recipe makes 4 restaurant servings.
Icelandic Arctic Char with Warm Fingerling Potato Salad Ingredients:
4 x 7oz pieces of char, skin on
2 tablespoons olive oil
Freshly cracked black pepper
½ cup large diced bacon
2 tablespoons stone ground mustard
1 tablespoon honey
1 teaspoon garlic (chopped)
1 teaspoon shallots (chopped)
1 teaspoon thyme (picked and chopped)
2 oz olive oil
1 ½ pounds fingerling potatoes (cleaned)
2 cloves whole garlic
1 bay leaf
2 thyme stems
Steal This Recipe® Step by Step Instructions for the Potatoes:
Place cleaned potatoes in an ovenproof pan with the bottom lined with kosher salt.
Add peppercorns, whole garlic, bay leaf and thyme and cover with lid.
Cook at 350 until fork tender.
Steal This Recipe® Step by Step Instructions for the Vinaigrette:
In a medium skillet over medium heat, render bacon until crispy.
In a separate bowl add mustard, honey, garlic, shallots, thyme, and then fold in cooked bacon and bacon fat.
Lastly, add in olive oil and season to taste.
Steal This Recipe® Step by Step Instructions for the Char:
Season both sides of fish with salt and pepper and coat a medium ovenproof pan with olive oil.
Place fish in pan, skin side down, until skin is crispy.
Place in oven until desired temperature.
Remove from oven and flip each piece of fish over on flesh side on the hot pan for 10 seconds before serving.