Entree: Greenland – Southern Culinary Region – Puisi (Pan-seared Arctic char with boiled potatoes and a simple butter-herb sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each
- 1 lb (454 g) new potatoes, halved if large
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (30 g) all-purpose flour for dredging
- 1/2 cup (120 ml) fish stock or low-sodium vegetable stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh dill
- 1 tbsp (6 g) chopped fresh chives
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Place the potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 12–15 minutes; drain and keep warm.
2. Pat the Arctic char fillets dry, season both sides with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper, and lightly dredge in the flour, shaking off excess.
3. In a large skillet over medium-high heat, warm 2 tbsp (30 ml) vegetable oil until shimmering. Add the fillets skin-side down and cook without moving until the skin is crisp, about 3–4 minutes; flip and cook 2–3 minutes more until just cooked through. Transfer fish to a warm plate and tent loosely with foil.
4. Reduce heat to medium, add 3 tbsp (45 ml) unsalted butter to the pan. When melted, stir in the fish stock and scrape up any browned bits from the pan. Add the heavy cream and lemon juice and simmer gently until slightly reduced, about 2–3 minutes.
5. Stir in the chopped dill and chives, adjust seasoning with salt and pepper. Remove sauce from heat and swirl in a small knob of butter if desired for shine.
6. Rewarm the potatoes briefly in the sauce pan or microwave, then divide among plates. Place a fillet atop each portion of potatoes and spoon the butter-herb sauce over the fish. Serve immediately with lemon wedges.