Ahtohallan Arctic Char with Lingonberry Glaze
Inspired by the journey into the unknown waters, this dish features pan-seared arctic char, renowned for its delicate flavor, topped with a vibrant, sweet-tart lingonberry glaze. A satisfying meal that evokes the beauty and mystery of the northern lands.
Directions
- 1
Pat the arctic char fillets dry with paper towels. Season both sides with salt and pepper.
- 2
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
- 3
Place the char fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy and golden.
- 4
Flip the fillets and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from skillet and set aside.
- 5
In a small saucepan, combine lingonberries, sugar, and 2 tablespoons of water. Bring to a simmer over medium heat, stirring occasionally.
- 6
Cook for 5-7 minutes, until the berries burst and the mixture thickens slightly. Stir in the lemon juice.
- 7
Whisk in the cornstarch slurry and continue to cook for 1-2 minutes, stirring constantly, until the glaze is thick and glossy.
- 8
Spoon the warm lingonberry glaze generously over the cooked arctic char fillets.
- 9
Garnish with fresh dill sprigs before serving immediately.