We get delicious super fresh Icelandic Arctic Char at our local fish store frequently. Webake it in parchment, steam it on a dish in a wok and I also like to pan-sear it skin on because the skin is delicious when it is crispy. Arctic Char is a lighter version of salmon, that has trout qualities. It is a farmed fish— but not all farmed fish is created equal —and the Icelandic farmed fishing industry is exemplary. An advantage of making the skin crispy is that you are using more of the fish, extending the portion a bit. I used a non-stick skillet here, if you wanted to get even more fancy you could score the skin like chefs sometimes do. And last but not least, arctic char is particularly good cooked in lard.
Pan Seared Icelandic Arctic Char with Crispy Skin
Special equipment, seasoned skillet or non stick skillet
- lard or olive oil
- two fillets of Arctic Char, about 4 ounces
- sea salt to taste
- Heat the oil or lard in a skillet at at medium high heat. Heat for at least 3 minutes you want the pan to be hot when you add the fish.
- season fish with sea salt
- Place the fish fillet skin side down, cook for three minutes with a lid on.
- turn over and cook for another 1-2 minutes until it is done to your liking.
- Serve over sauteed vegetables (here I put them over sauteed leeks)