UBS IN PERSON Wellness Cooking Class: Arctic Char with Stone Fruit & Basil

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Apricot Roasted Arctic Char

Serves 4

3 tbsp olive oil

1 garlic clove, minced

½” piece ginger, minced

1 tsp chopped fresh thyme leaves

¾ tsp ground coriander

¼ tsp ground fennel seeds

1 lemon, zested and wedged

kosher salt and freshly ground black pepper

2 shallots, sliced lengthwise into ¼” rounds

2 apricots, sliced into ⅓” wedges

4 (6-8oz) arctic char filets, skin removed

1 - 2 tbsp white wine or chicken/ fish/ veg stock

Handful fresh herbs, such as basil or chives

1. In a medium mixing bowl, combine olive oil with garlic, ginger, thyme, spices, and lemon zest. Season lightly with salt and pepper and mix; taste and adjust seasoning.

2. Place the shallot and apricot in a baking dish large enough to hold the fish in a single layer. Add a little marinade and toss.

3. Add the fish to the marinade bowl and toss gently to coat on all sides. Transfer fish to baking dish, nestling into the shallot and apricot. Let sit at room temperature for 20 - 30 minutes.

3. Preheat oven to 425 F. Add a little wine or stock to baking dish. When oven is preheated, transfer baking dish to oven and cook about 7 - 12 minutes depending on thickness. Fish will be opaque inside and flaking apart easily (thinner tail end filets will take less time, thicker filets will take more time). Remove from oven and garnish with lemon wedges and fresh herbs.

Stone Fruit Salad

Serves 4

4 cups (loosely packed) baby greens, such as purslane, mizuna, arugula, or watercress

1 small head chicory radicchio, endive, or frisee, sliced into ½” strips

3 - 4 ripe peaches, nectarines, plums, apricots, or a combination, sliced into wedges

1 Persian cucumber, sliced on bias into ¼” half circles

1 – 2 ears corn, kernels removed

1 small red onion, julienned, soaked in water for 15 minutes, rinsed and dried

1 bunch basil or Thai basil, leaves torn or lightly chopped

Handful mint leaves, torn or lightly chopped

¼ - ⅓ cup chopped toasted almonds or pistachio, or 2 - 3 tbsp toasted sesame seeds, optional

3 - 4 oz fresh cheese, such as manouri, ricotta salata, burrata, fresh mozzarella, chevre, feta, fresh sheep's milk cheese

Citrus Chili Dressing

½ lemon, for zest and juice

½ lime, for zest and juice

¼ orange, for zest and juice

1 - 2 tsp apple cider, red or white wine vinegar

2 - 3 tsp honey

½ - 1 tsp pomegranate molasses, optional

¼ - ½ tsp sumac

Kosher salt

1 jalapeno or serrano chile, minced

Pinch minced or grated ginger

3 - 6 tbsp olive oil

1. Combine salad ingredients, except cheese, in a large mixing bowl and toss lightly to combine.

2. To make dressing, use a small mixing bowl to combine a small bowl a pinch of zest from each citrus, juice from each citrus, and the lesser quantity of each the vinegar, honey, pomegranate molasses, sumac, and a pinch of salt; stir with a fork until dissolved. Add chile and ginger. Whisk in 3 tbsp of olive oil and taste, adjusting with more of any ingredient as preferred.

3. Add cheese and dressing to salad and toss lightly. Enjoy immediately.