Heat the oil in a pan. Toss in the broccoli, chopped into florets, and sauté until golden.
Soften the broccoli with butter and then pour over the maple syrup and a tablespoon of vinegar. Add the garlic and chili and season to taste with salt and pepper.
Heat the oil in a pan and place the Arctic char skin side down. Fry on a high heat until the skin is crisp and crackles to the touch.
Turn down the heat and briefly seal the other side of the char. Serve on a bed of broccoli.
Our Arctic char from the Matorka fishery is the northernmost bred freshwater fish. Its nuanced flavour will enthuse salmon lovers and fishofile gourmets of all stripes. This…
An untraditional pairing of the legend of Mexican cuisine with the Icelandic champion.
It might seem that the delicate flavour of arctic char might be overpowered when it is accompanied with balsamic vinegar. The opposite is in fact the case. Both of these…