So what did we do with the remaining Glazed Lake Huron Char? We made a delicious Salade Nicoise – that is, Salade Huron-coise!
There was a leftover red potato, so we cut that up, along with the remaining fillet.
Some greens, a few steamed haricots verts, a boiled egg, some capers and olives, and we were nearly set. For the dressing, a tablespoon each of lemon juice, extra-virgin olive oil, Dijon mustard, and a sprinkle of lemon pepper.
So good!