Entree: Svalbard and Jan Mayen – National Cuisine – Røyefilet (Arctic Char Fillet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 5 min

Total 40 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) coarse salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced (about 1/4 cup / 40 g)
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
- 1 tbsp (15 ml) chopped fresh dill
- 1 tbsp (15 ml) capers, rinsed (optional)
- 1 lb (454 g) new potatoes or small fingerlings, halved
- 1 tbsp (14 g) butter (for potatoes)
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- Freshly ground black pepper, extra for finishing

Instructions

1. Prepare potatoes: Place halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer 12–15 minutes until tender. Drain, return to pot with 1 tbsp (14 g) butter, toss to coat and keep warm; season with a pinch of salt and pepper.
2. Pat the Arctic char fillets dry with paper towels. Season both sides with half of the salt (about 3/4 tsp / 4 g) and the 1/2 tsp (1 g) pepper. Let rest 5 minutes while you heat the pan.
3. Heat a large skillet over medium-high heat. Add 2 tbsp (30 ml) olive oil. When the oil shimmers, place fillets skin-side down (if skin-on) and press gently to ensure even contact. Sear 3–4 minutes without moving, until skin is crisp and the fish releases easily.
4. Flip fillets and add 2 tbsp (28 g) unsalted butter and minced shallot to the pan. Spoon melted butter and shallot over the fillets as they finish cooking, about 2–3 minutes more, until just opaque through the thickest part (internal temp ~125–130°F / 52–54°C for medium).
5. Remove fillets to a warm plate. Deglaze pan with 1 tbsp (15 ml) lemon juice and, if using, add capers and chopped dill; swirl to combine with pan juices and remaining butter to make a light sauce. Taste and season with remaining salt if needed.
6. Serve each fillet with roasted/boiled new potatoes, spoon the lemon-dill butter over the fish, garnish with parsley and extra lemon wedges. Serve immediately.