Entree: Canada – Northwest Territories – Arctic Char with Juniper Berries

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (45 g) unsalted butter, divided
- 1 tbsp (6 g) crushed juniper berries (about 12-15 berries)
- 1 small shallot, minced (about 1 oz / 30 g)
- 1/2 cup (120 ml) dry white wine or fish stock
- 3/4 cup (180 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest
- 1 tbsp (15 g) chopped fresh dill
- 1 tbsp (15 g) chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1.5 lb (700 g) Yukon Gold potatoes, halved or quartered
- 1 tsp (5 g) dried thyme or 1 tbsp (15 g) fresh thyme leaves
- 8 oz (225 g) carrots, peeled and cut into 1/2-inch (1 cm) coins
- 8 oz (225 g) rutabaga, peeled and cut into 1/2-inch (1 cm) cubes
- 1 tbsp (15 ml) pure maple syrup (optional, for glazing root vegetables)
- Lemon wedges, for serving

Instructions

Short Description:
Pan-seared and oven-finished Arctic char topped with a creamy juniper-berry sauce, served with roasted Yukon Gold potatoes and caramelized root vegetables for a complete Northern Canadian main course.

Regional Notes:
This Northwest Territories version highlights crushed native juniper berries to give the fish a resinous, piney note typical of Northern Canadian flavors. Instead of heavier continental accompaniments, the dish pairs the char with roasted local-style root vegetables (potatoes, carrots, rutabaga) that reflect practical, hearty northern cooking.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Toss the Yukon Gold potatoes, carrots, and rutabaga with 2 tbsp (30 ml) olive oil, thyme, salt, and pepper. Spread in a single layer on the baking sheet and roast for 30–35 minutes, turning once, until tender and caramelized. If using, drizzle the maple syrup over the vegetables in the last 5 minutes of roasting to glaze.
3. While the vegetables roast, pat the Arctic char fillets dry and season both sides with salt and pepper. Lightly crush the juniper berries with a mortar and pestle or the flat side of a knife; sprinkle and press about half of the crushed juniper lightly onto the skin side of each fillet.
4. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large ovenproof skillet over medium-high heat until shimmering. Place the fillets skin-side down and sear 3–4 minutes without moving, until the skin is crisp and golden. Carefully flip each fillet and sear the flesh side 1 minute.
5. Transfer the skillet to the preheated oven and finish cooking the fish 4–6 minutes, depending on thickness, until the fish reaches about 125–130°F (52–54°C) for medium doneness. Remove the fillets to a warm plate and loosely tent with foil to rest.
6. Return the skillet to medium heat (if necessary, add the remaining 1 tbsp / 15 ml olive oil). Add the minced shallot and sauté 1–2 minutes until softened. Add the remaining crushed juniper and toast briefly 20–30 seconds until fragrant.
7. Deglaze the pan with the white wine or fish stock, scraping any browned bits from the bottom. Simmer until reduced by about half, about 2–3 minutes.
8. Stir in the heavy cream, lemon juice, and lemon zest. Simmer gently 3–4 minutes until the sauce thickens slightly. Remove from heat and whisk in the remaining 2 tbsp (30 g) butter until glossy. Stir in chopped dill and parsley, and season to taste with salt and pepper.
9. Reheat roasted root vegetables briefly if needed. To serve, spoon a pool of the juniper-cream sauce onto each plate, place an Arctic char fillet on top, and arrange roasted potatoes and root vegetables alongside. Garnish with lemon wedges and an extra sprinkle of fresh herbs if desired.