Makes approx. 8 portions.
Ingredients:
2 Arctic charr, 3–4 lbs. (1.5–2 kg) each, cleaned and filleted, pin bones removed; remove and reserve skin
1 cup (250 mL) of Nova Scotia maple syrup
1 lemon
salt to taste
wood chips and smoker
Procedure:
Portion each side of fish into two, leaving you with eight even portions. Place fish “presentation side” down in a shallow pan, cover with maple syrup. Cure fish in the maple syrup in refrigerator for 12 to 18 hours.
Remove charr from syrup and place on a cooling rack for 15 minutes to drain excess syrup off the fish. Place fish in preheated hot smoker for 3 minutes. The fish should not be overpowered with smoke flavour, just enough to taste. Squeeze fresh lemon juice on the fish before baking. This will help cut through the maple’s sweetness and add a bit of freshness to the fish.
On a nonstick baking sheet, place fish presentation side up, in preheated 350º oven for 8 minutes.
Remove fish from oven, place on individual plates, and garnish with the Nova Scotian blueberry salsa, season with finishing salt, and place the crisp charr crackling on top.
Blueberry Salsa:
1 cup (250 mL) of local blueberries, sliced in halves
1 shallot, minced
1 Tbsp. (15 mL) of cilantro, chopped
2 Tbsp. (25 mL) of extra virgin olive oil
1/2 tsp. (2 mL) of sugar
1 Tbsp. (15 mL) of red wine or sherry vinegar
pinch of salt
Toss all ingredients together in a bowl and let sit to develop flavour for at least an hour.
Optional: Crisp charr crackling
Procedure:
Portion Arctic charr skin into 2-inch (5-cm) wide pieces and place flat on parchment paper or a silmat, then onto a flat cookie sheet. Season the skin with a little salt and cover with another piece of parchment or silmat. Place another flat cookie sheet on the top to weigh the skins down. Bake in a 250º
oven for about an hour, checking after 45 minutes for doneness. The skins should be flat, shiny, and crisp, and the perfect garnish for the maple-smoked blueberry Arctic charr.
Recipe Author: Chef Ray Bear
Original Photograph By: Chef Ray Bear/Prince George Hotel/gov.ns.ca
Photograph Retouched By: Recipe Spy
Restaurant: Prince George Hotel, Halifax, Nova Scotia
Source: http://www.gov.ns.ca/fish/marketing/recipes/seafood/Seafood_Broch.pdf