Arctic Char with Truffle Polenta

Wild Arctic char is like nothing else – it’s rich and velvety with a melt-in-your mouth texture. Although a close relative to both salmon and trout, wild arctic char has a flavour uniquely its own- which the Inuit describe as tariumiutaluk. You can cook Arctic Char the same as you would cook salmon.

Back with another delicious recipe, Steve W pairs our Arctic Char from Nunavut with truffle polenta and grilled Brussel sprouts for a truly special meal.

Note: Unless you are getting your char from Skipper Otto, or directly from an Inuit fisher, you char is probably farmed - which means you aren't supporting community-based Inuit harvesters and the flavour and texture will be very different!

Ingredients

Arctic Char:

• 2 x 5 oz (150 gram) Skipper Otto arctic char fillets (skin on)
• Kosher or coarse salt & pepper
• 1 Tbsp Avocado oil (or substitute other high smoke point oil)
• 1 Tbsp butter
• 12 regular sized Brussel sprouts - cut in half
• 2 Tbsp olive oil

Truffle Polenta:

• 1/2 cup dried polenta or coarse cornmeal
• 2 cups (500ml) chicken stock (or substitute for other broth/stock)
• 1/4 cup (60ml) balsamic glaze (store bought - or from scratch)
• 2 Tbsp grated parmesan cheese
• 1 1/2 Tbsp butter
• A few drops of truffle oil (a little goes a LONG way)

Directions

1. Preheat your BBQ to medium high, or prepare grill pan and a flat cast iron pan on your stove top.
2. Boil the halved Brussel sprouts for a minute or two to soften, drain and pat dry, and then cover with olive oil and season with salt and pepper. (Alternatively, Steve microwaves them without water for 1-2 minutes on high).
3. In a medium sized saucepan, bring the chicken stock to a boil.
4. Reduce the heat to medium and add the polenta and butter. Cook for about 20 minutes stirring occasionally.
5. Once the polenta is cooked, stir in the parmesan cheese and a couple of drops of the truffle oil. (Note: truffle oil is very potent, and can ruin your meal if you've added too much, so add one tiny drop at a time). Cover to keep warm.
6. If preparing the Brussel sprouts stovetop or BBQ: place them onto the grill (pan) and cook for 5-10 minutes, flipping them part way through. Watch for any flare ups due to the olive oil, if preparing on the BBQ.
7. Place a cast iron or non stick skillet over medium high heat for 3 or 4  minutes.
8. Season both sides of the arctic char with salt and pepper.
9. Add the avocado oil to the heated pan and once the oil is hot, add the fish skin side down pressing down on the fish to get a good sear. Leave the fish for 3 or 4 minutes.
10. Carefully flip the fish over and add the butter.
11. Continue to cook for another minute or so while spooning the melted butter over the fish.
12. Remove the pan from the heat when the fish is cooked to your liking. Cover to keep warm.

Plating

Pour half of the balsamic glaze in the center of each plate and spread out evenly. (Quick tip - picking up the plate and swirling it around works well too!) Put half of the polenta on top of the glaze, then place the fish, skin side up on the polenta. Add the Brussel sprouts and garnish with whatever you have on hand. Steve used micro greens, dried edible flowers and fried noodles.

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram