Arctic Char fillets 1/4 teaspoon salt
1 tablespoon extra-virgin olive oil 1/3 teaspoon ground pepper
1 large shallot, thinly sliced 1/4 cup sour cream
1 cup chicken broth 2 teaspoons horseradish
1/4 cup water 1 tablespoon dill, chopped
kale, stems removed, coarsely chopped lemon, wedges for garnish
Heat oil in a large skillet over medium heat. Cook shallot, stirring, until beginning to soften, about 2 minutes. Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute. Add the remaining kale and cook until tender, about 8 minutes. Sprinkle fish with salt and pepper and place on the kale. Cover and cook until the fish is just cooked through, 5 to 7 minutes. Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges.