Artic Char with Cucumber-Feta Relish and Ricotta Dumplings

This dish was great for a summer day where I didn't want to bother with the grill and still didn't need to turn on the oven. It was also very easy and quick to make. I have served this fish before but with Jalapeno Goat Cheese Hush Puppies. As I needed Ricotta for tomorrow night's dinner, I made it with the dumplings instead and they were delicious. I used salmon as a substitue for the artic char, they are both in the Salmonidae family.

Artic Char

Serves 4

Ingredients

Relish:

1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)

3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)

1/2 cup chopped red onion

1/2 cup coarsely chopped fresh Italian parsley

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

Fish:

4 5- to 6-ounce arctic char (or salmon) fillets with skin

3 tablespoons canola oil

Directions

For relish:

Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

For fish:

Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute. Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange dumplings alongside and serve.

Dumplings

Serves 4

Ingredients

1 and 1/2 cups whole-milk ricotta

1/3 cup grated pecorino cheese, plus more for serving

1 large egg yolk

1 and 1/2 teaspoons grated lemon zest

1 cup plus 2 tablespoons all-purpose flour, plus more for work surface

3 tablespoons unsalted butter

Directions

In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead until dough comes together (do not overwork dough).

Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.

Drop pieces into boiling water. Cook until they plump up and float to the surface, 2 minutes. Drain dumplings and shake off excess water.

In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes.

Add 1 tablespoon butter to skillet containing dumplings and toss to coat. Transfer to a serving bowl and top with cheese.