Corn chowder with char, watercress, and wonton crackers

Ingredients:

• 350 g skinless Arctic char fillet, cut into 2 cm cubes.
• 4 pieces of wonton dough
• 2 tablespoons of vegetable oil
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 tbsp flour
• 3 cups whole milk
• 1 can (400 g) of canned creamed corn
• 2 cups chopped watercress

Preparation:

1. Preheat the oven to 230°C (430°F). Brush the wonton dough with vegetable oil and sprinkle each piece with a pinch of salt and black pepper. Cut them into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
2. In a skillet over medium heat, melt the butter, add the onion, and cook until softened, about 6 minutes. Add the flour, 3/4 cup of salt, and a couple of turns of the black pepper grinder until incorporated. Stir in the milk and bring to a boil. Add the creamed corn and bring to a boil, then remove from heat.
3. Add the char and watercress and let simmer until the fish is cooked through, about 8 minutes. Serve with wonton crackers.