Arctic Char for Two with Gulf of St. Lawrence Snow Crab

• 12 ounces (340 g) Gulf of St. Lawrence snow or Jonah crabmeat (frozen is good as long as you drain it), flaked and checked for bits of shell and cartilage
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh dill
• 1 egg
• 1 slice white bread, cut into small cubes
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped capers
• Salt and pepper
• 1 arctic char (rainbow trout works too), 2 to 2 1/2 pounds (about 1 kg), boned from inside by the fish guy (butterflied and pin boned)
• 1 or 2 slices bacon
• 3 bay leaves
• 3 tablespoons canola oil
• Wax Beans and Clams for garnish (recipe follows), optional
• 1/4 cup (55 g) unsalted butter
• 24 small clams such as little-necks, savoury (aka varnish), or manila, well scrubbed and free of sand
• 1 pound (455 g) yellow wax beans, trimmed and cut in half crosswise
• 1/4 cup (60 ml) dry white wine
• 1 teaspoon chopped garlic
• 1/2 teaspoon chopped fresh chile
• 1 teaspoon smoked paprika
• 1/4 cup (40 g) whole roasted almonds
• 1 tablespoon chopped green onion
• Salt and pepper
• (serves 4)

1. Preheat the oven to 400F (200C).
2. To make the crab stuffing, in a bowl, combine the crab, chives, dill, egg, bread, mustard, and capers and mix gently.
3. Season lightly with salt and about 6 turns of pepper.
4. Stuff the crab mixture into the fish cavity and cover the opening with the bacon sliceslike a bacon fenceto hold the stuffing in place.
5. Tie with kitchen twine in 4 or 5 spots down the fish to hold everything in place.
6. Sneak those bay leaves under the twine.
7. Drizzle the oil over the fish, and season again lightly with salt and pepper.
8. Bake for 35 to 40 minutes, or until a metal skewer inserted in the thickest part of the fish and then withdrawn is hot when you touch it to your chin.
9. If you have an instant-read thermometer, thats about 140F (60C).
10. Remove the fish from the oven, transfer it to a platter, and snip the twine.
11. Using a serrated knife, slice the fish along the twine grooves.
12. Bring the whole fish on the platter to the table and serve each piece of fish with a heaping spoonful of beans and clams on the side.
13. In a large frying pan or saute pan, melt half of the butter over medium-high heat.
14. Add the clams, beans, wine, garlic, chile, and smoked paprika.
15. Cover and cook for about 5 minutes, or until the clams open.
16. Lift the lid and peek occasionally to make sure the pan doesnt go dry.
17. If it does, add a little water.
18. Uncover and pick out and discard any clams that failed to open.
19. Add the remaining butter, the almonds, and the green onion and toss to mix evenly and melt the butter.
20. Season with salt and pepper and serve right away.

snow, fresh chives, fresh dill, egg, white bread, mustard, capers, salt, char, bacon, bay leaves, canola oil, wax beans, butter, varnish, white wine, garlic, fresh chile, paprika, almonds, green onion, salt

Taken from www.epicurious.com/recipes/food/views/arctic-char-for-two-with-gulf-of-st-lawrence-snow-crab-388832 (may not work)