Arctic Char With lemon-leek crust

2 c. coarsely chopped dill

1 c. grapeseed oil

pinch of salt

2 T. sea salt

2 t. brown sugar

2 t. grated lemon rind

4 Arctic char fillets, about 8 oz. (250 g.) each

3 T. butter

½ t. chopped garlic

½ c. fresh rye breadcrumbs

salt and freshly ground pepper

4 c. sliced leeks, white and light green portion only

¼ cup ginger

Purée dill with grapeseed oil in blender. Place in a small pot over low heat and bring to just warm (about 50° F). Chill overnight, then pass through a fine sieve before using.

Combine salt, sugar and lemon rind to make cure. Pat all over fish fillets. Let sit for one hour at room temperature. Brush off cure and discard any liquid.

Heat 1 tablespoon butter in a small skillet. Add garlic and breadcrumbs on medium heat and stir until breadcrumbs are toasted (about 5 minutes). Season with salt and pepper. Reserve.

Heat remaining butter in a medium skillet over medium-low heat. Add leeks and cook, stirring, for 8 to 10 minutes or until tender. Add gin and cook for 1 more minute or until gin evaporates.

Preheat oven to 225° F. Oil the base of an oven-proof baking dish. Place fish in center and brush each fillet with 2 teaspoons dill oil. Spread leeks over fish, then sprinkle each fillet with breadcrumbs. Bake for 18 to 20 minutes or until juices begin to rise up. Remove from oven.

Serve with extra dill oil dotted on the plate.