Hot Smoked Arctic Char From Nunavut Recipes

CURED ARCTIC CHAR

Cured Arctic Char image

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Provided by Anders Braathen

Yield 8 Servings

Number Of Ingredients 15

Ingredients

1 whole large skin-on arctic char, (1-1 1/2 pound), bones removed
1/3 cup kosher salt
1/3 cup sugar
2 teaspoons mustard seeds
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
2/3 cup finely chopped fresh dill
2 tablespoons aquavit
1/4 small red onion, chopped
1/4 cup apple cider vinegar
2 teaspoons sugar
1/2 teaspoons kosher salt
Lefse
Creme fraiche and dill sprigs (for serving)
Flaky sea salt (such as Maldon)

Steps:

Rinse char under cold running water; pat dry with paper towels. Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char. Place skin side down in a baking dish; top with dill and drizzle with aquavit. Cover tightly with plastic wrap, pressing directly onto fish. Chill, turning 2-3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2-4 days (it will get saltier and firmer the longer it sits). Thoroughly rinse char and pat dry with paper towels.
DO AHEAD: Char can be cured (and rinsed) 1 week ahead. Cover and chill.
Place onion in a small heatproof jar. Bring vinegar, sugar, kosher salt, and 2 tablespoons water to a simmer in a small saucepan, stirring to dissolve. Pour over onion. Cover and chill until onion is bright pink, at least 8 hours and up to 2 days.
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt.

HOT SMOKED ARCTIC CHAR FROM NUNAVUT

Hot Smoked Arctic Char from Nunavut image

This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows the directions. This comes from Canadian Living Magazine and I seriously doubt that the lemon is authentic to Arctic cuisine but thats Canadian Living for you, unfortunately they always have to improve and dress up recipes. Prep time does not include cleaning the fish if fresh caught. You will also need: 2 tbsp maple wood shavings for smoking but the Food computer won't accept that.

Provided by Annacia

Categories Canadian

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

2 arctic char fillets, about 1 lb/500 g each
1 teaspoon salt (2 mL)
1/2 teaspoon pepper (1 mL)
1 lemon, thinly sliced
12 lemon wedges

Steps:

DIRECTIONS FOR IN HOUSE:.
Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
VARIATION:.
Barbecued Hot Smoked Arctic Char: Soak 7 cups (1.75 L) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 L) in foil pan. Set remaining chips aside. Remove 1 grill rack; place foil pan with wood chips on coals. Place foil drip pan on opposite side. Heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
Turn off burner under drip pan. Reduce heat of remaining burner to medium-low. Place fish on greased grill over unlit burner. Close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°F (107°C). Smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.

Nutrition Facts : Calories 3.7, Sodium 194.1, Carbohydrate 1.2, Fiber 0.4, Sugar 0.3, Protein 0.1

SEARED SOY-SESAME ARCTIC CHAR

Seared Soy-Sesame Arctic Char image

Make and share this Seared Soy-Sesame Arctic Char recipe from Food.com.

Provided by Brookelynne26

Categories Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon toasted sesame oil
arctic char
coarse salt & freshly ground black pepper

Steps:

In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.

Nutrition Facts : Calories 41.8, Fat 1.1, SaturatedFat 0.2, Sodium 1005.8, Carbohydrate 6.7, Fiber 0.2, Sugar 6, Protein 1.9

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