Entree: Greenland – Northern Culinary Region – Uuttoq (Pan-roasted Arctic char served with juniper and seaweed butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 4 Arctic char fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 ml) melted butter (for finishing)
- 1 tbsp (15 g) dried kelp or wakame, rehydrated and finely chopped (see note)
- 1 tsp (5 g) crushed juniper berries
- 1 small shallot, finely chopped — about 1 oz (30 g)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) coarse sea salt, plus extra to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 lb (450 g) small new potatoes, scrubbed (about 8–10 potatoes)
- 2 tbsp (30 ml) chopped fresh dill (or parsley)
- 1 tbsp (15 ml) cloudberry jam or lingonberry jam (optional, for serving)

Instructions

1. Bring a medium pot of salted water to a boil, add the new potatoes, and simmer until fork-tender, 12–15 minutes. Drain and keep warm. While potatoes cook, rehydrate the dried kelp in warm water for 5–10 minutes, drain and finely chop.
2. In a small skillet over low heat, melt 4 tbsp (60 g) unsalted butter. Add the finely chopped kelp, crushed juniper berries, and the chopped shallot. Gently cook until the shallot is translucent and the butter is fragrant, about 3–4 minutes. Season with 1 tsp (5 g) coarse sea salt and 1/2 tsp (2.5 g) black pepper. Remove from heat and stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (30 ml) chopped dill. Keep warm.
3. Pat the Arctic char fillets dry with paper towels and season both sides with a light sprinkle of coarse salt. Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium-high heat until shimmering.
4. Place the fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Sear skin-side down until the skin is crisp and the fish is cooked about two-thirds of the way through, about 4–5 minutes depending on thickness. Flip and cook the flesh side for 1–2 minutes until just cooked through (internal temperature about 125–130°F / 52–54°C for medium).
5. Remove fillets to warm plates, spoon the juniper-kelp butter over the top while warm, and finish with 1 tbsp (15 ml) melted butter. Serve with boiled new potatoes and an optional dollop of cloudberry or lingonberry jam on the side for a bright, traditional contrast.