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Little Potato Boulangere with pan fried arctic char

Who doesn't love potatoes? Using The Little Potato Company you can create this delicious Boulangere made by none other than Chef Michael Bonacini



  • 1 bag Little Potatoes, thinly sliced, skin-on
  • 1 medium Onion, sliced
  • 2 cloves Garlic, minced
  • ½ teaspoon Thyme, fresh & chopped
  • 4 slices Smoked Bacon, diced
  • 1 tablespoon Butter
  • ¾ cup Beef Stock
  • ¾ cup Chicken Stock
  • Salt & Pepper to taste


  • 2 filets arctic char, scaled and deboned
  • ½ cup butter
  • 3 tablespoon good olive oil
  • 1 lemon
  • 6 cherry tomatoes, very ripe
  • 2 cloves of garlic
  • 1 package of seedling greens


  1. In a non-stick pan, fry the diced bacon until crisp and rendered. Remove from pan.
  2. Using the rendered bacon fat and butter, gently fry the onions and garlic until slightly soft. Add a touch of water, if needed.
  3. Add the chopped thyme, toss in the sliced potatoes and season with salt & pepper.
  4. In an oven-proof dish, add the potato mixture it is 1 ½ inch deep. Bring the chicken & beef stock to a boil in a medium sauce pan.
  5. Once it has boiled, pour enough stock to barely cover the potatoes in the baking dish. Bake in a preheated 375-395 F degree oven for 35-45 minutes. A convection oven will require less time.
  6. During the cooking, using a spatula, push the potatoes down as the stock evaporates. Add a little more stock as needed. Turn oven off, and the broiler on. Broil for three to four minutes to give a nice crisp top.
  1. In a non-stick pan, fry the fish skin side down.  When the fish is cooked, remove it from the pan.  Add olive oil, cherry tomatoes and garlic to the pan and cook until softened. 
  2. Plate the fish, topped with the tomatoes and garlic, and garnish with seedling greens and a squeeze of lemon juice.

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