Recipe

Make Broccoli Purée

1. Slice small broccoli stems and set aside.
2. In large, heavy-bottomed pot set over medium heat, melt butter. Add sliced broccoli stems and cook until almost tender.
3. Add cream and milk, and reduce until liquid coats broccoli.
4. Transfer mixture to blender along with spinach and purée. Add salt, to taste.
5. Prepare ice bath and set another large bowl overtop. Pass purée through a chinois or fine-mesh sieve into bowl and set aside. Reserve ice bath.

Make Sauce

1. Heat buttermilk in small saucepan over low heat, then transfer to blender. Add roasted garlic and purée, then slowly add Avonlea cheddar in small chunks and blend until emulsified.
2. Set large bowl overtop reserved ice bath. Pass sauce through chinois or fine-mesh sieve into bowl and set aside. Reserve ice bath.

Make Broccoli Sumac Crumb

1. Fill large, heavy-bottomed pot one-third of the way with canola oil and set over medium-high heat. Heat oil to 400°F.
2. Fry broccoli florets in oil until crispy, then transfer to plate lined with paper towel to drain and cool. Once cooled, toss florets with sumac to coat.

Blanch Leek Rounds

1. Bring pot of water to a boil. Slice leek into 1/2-inch pieces and put in boiling water. Steam or blanch until tender, about 1 minute.
2. Scoop out and transfer to plate lined with paper towel to drain. Reserve boiling water for blanching broccoli.

Blanch Broccoli Stems and Bake Arctic Char

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Slice large broccoli stems thinly on mandoline.
3. Bring water used to blanch leeks back to a boil. Add broccoli stems and blanch until tender, about 30 seconds. Transfer to ice bath.
4. Divide arctic char fillets into six portions and place on baking sheet. Bake for 5 minutes, then remove skins and return to oven until they flake easily when tested with fork. Remove from oven and sprinkle with Broccoli Sumac Crumb.
5. Heat Broccoli Purée then transfer to serving platter.
6. Heat Avonlea-buttermilk Sauce in small pot and fold in broccoli stems. Once hot, place on platter.
7. Add splash of olive oil to frying pan set over medium heat. Sear cooked leeks in oil until golden brown. Transfer to platter. Place arctic char on top of sauce and serve immediately.