In the sixth season of Top Chef, Bryan Voltaggio finished in second place, to his brother, Michael. Since then, Bryan has gone on to open the James Beard nominated Volt in Frederick, Maryland. In this episode of Hanging with Harris, Bryan demonstrates how to fillet an arctic char as the first step in preparing the fish sous vide. After smoking the fish using fresh hay, the char is plated with, among other things, local pickled ramps, greens and wild huckleberries and topped with sour cream powder. Bryan was hanging with Harris.
Learn more about Bryan's restaurant, Volt: http://www.voltrestaurant.com/
Watch more episodes of Hanging with Harris: http://www.smallscreennetwork.com/hangingwithharris/