Arctic Char with Dill & Cucumber Slaw

A light and refreshing dish that celebrates Nordic simplicity. Arctic char, a fish similar to salmon and trout, is pan-seared for a crispy skin. It's served with a crunchy, cooling cucumber and fennel slaw, dressed with high-protein skyr and lots of fresh dill.

Method

1. 1

   Prepare the slaw first. In a bowl, combine the julienned cucumber, thinly sliced fennel, and sunflower seeds.

2. 2

   In a separate small bowl, mix together the Skyr, chopped dill, and lemon juice. Season with salt and pepper.

3. 3

   Pour the dressing over the cucumber and fennel mixture and toss to combine. Set aside.

4. 4

   Pat the Arctic char fillets very dry with paper towels, especially the skin. Season both sides with salt.

5. 5

   Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

6. 6

   Place the fillets skin-side down in the pan. Press gently with a fish spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and crisp.

7. 7

   Flip the fillets and cook for another 1-2 minutes until just cooked through. The flesh should be opaque but still moist.

8. 8

   Serve the crispy-skinned fish immediately with a generous helping of the creamy cucumber slaw on the side.