Susanna Larson, Executive Sous Chef, Yellowstone CC
Susanna Larson, Executive Sous Chef of Yellowstone Country Club in Billings, Mont., says she finds inspiration in “nature, the seasons, and the drive to find something familiar and make it unforgettable.”
Her Arctic char dish, featuring creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes, was created from the desire to play with bold, earthy flavors.
Club + Resort Chef (C+RC): What was R&D like? What were the biggest challenges?
Susanna Larson (SL): Turning an idea into a dish is always delightful. With this one, the challenge was to get the balance right. The yogurt-based romesco needed to hold onto that smoky depth but without feeling too overpowered.
Roasting the heirloom carrots was able to bring out their natural sweetness and bring a visual appeal. The duck fat potatoes, getting them golden-crisp on the outside while maintaining a soft/ buttery inside takes some time. The hardest part of it all is ensuring that everything works together, without competition between components.
C+RC: How would you describe the flavors as well as the presentation?
SL: This dish plays in contrasts. The Arctic char, seared to have a golden crust, is the star. The yogurt romesco is smoky, tangy, and creamy, with a touch of heat to keep things interesting. The roasted heirloom carrots bring a component of sweetness that ties them in, while the duck fat potatoes add a salty and rich factor.
For presentation, the Char sits at the center, surrounded by swirls of that creamy romesco, with the roasted carrots and potatoes placed around it.
C+RC: What makes this a successful dish? What about it makes you most proud?
SL: Ultimately, this dish works because of the intention behind it. It’s about the right balance of flavors that play off each other but never compete. It wouldn’t be what it is without the team behind it, though. It takes a lot to pull it all together. This dish feels true to who I am in the kitchen, which makes me proud to be able to see it come to life.
Arctic Char with Creamy Yogurt Romesco, Roasted Heirloom Carrots, and Duck Fat Confit Potatoes
