Entree: Canada – Yukon – Yukon Arctic Char

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 Arctic char fillets, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 lbs (900 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) wedges
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh, chopped
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) finely chopped fresh spruce tips (or finely chopped fresh dill if spruce unavailable)
- 1 tbsp (15 ml) finely chopped fresh dill
- Zest of 1 lemon
- 1 tbsp (15 ml) lemon juice
- 1 1/2 cups (225 g) wild blueberries (fresh or frozen)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) birch syrup or maple syrup (optional; for regional sweetness)
- 4 cups (120 g) mixed sautéed greens (such as spinach, dandelion greens, or foraged spring greens)
- 1 tbsp (15 ml) butter for sautéing greens
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Simple grilled or oven-roasted Arctic char finished with a spruce-tip herb butter and served with roasted Yukon Gold potatoes and a bright wild blueberry compote, showcasing Yukon foraged flavors and seasonal berries.

Regional Notes:
This Yukon version highlights local resources: Arctic char prepared simply and finished with spruce tips (foraged local conifer tips) and fresh herbs, paired with Yukon Gold potatoes and a wild berry compote made from local berries. The combination of spruce-scented butter and wild berries sets it apart from more generic salmon or trout preparations.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Prepare the potatoes: toss the Yukon Gold wedges with 3 tbsp (45 ml) olive oil, 1 tsp (5 g) dried oregano (or 1 tbsp (15 ml) fresh), 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Spread in a single layer on the baking sheet and roast 30–35 minutes, turning once, until golden and tender.
3. While potatoes roast, make the wild berry compote: combine 1 1/2 cups (225 g) wild blueberries, 1/4 cup (50 g) sugar, 1/2 cup (120 ml) water and 1 tbsp (15 ml) lemon juice in a small saucepan. Bring to a simmer over medium heat and cook 8–10 minutes, stirring occasionally, until berries break down and sauce thickens. Stir in 1 tbsp (15 ml) birch or maple syrup if using. Taste and add a pinch of salt if needed. Keep warm.
4. Make the spruce-tip herb butter: in a small bowl combine 4 tbsp (56 g) softened butter, 2 tbsp (30 ml) finely chopped spruce tips, 1 tbsp (15 ml) finely chopped fresh dill, zest of 1 lemon and a pinch of salt and pepper. Mix until smooth and chill briefly if needed to firm.
5. Pat the Arctic char fillets dry and season both sides with salt and pepper. Brush each fillet lightly with 2 tbsp (30 ml) olive oil total (reserve any remaining oil).
6. Cook the fish (grill or oven): 
   - Grill: heat grill or grill pan to medium-high. Oil grates. Grill fillets skin-side down 4–5 minutes, then flip and cook 2–4 minutes more until the fish flakes easily and registers about 125–130°F (52–54°C) for medium. 
   - Oven: place fillets on a lightly oiled baking sheet and roast at 425°F (220°C) for 8–12 minutes depending on thickness, until just flaky and 125–130°F (52–54°C) internal.
7. While fish cooks, sauté the greens: heat 1 tbsp (15 ml) butter in a skillet over medium heat, add 4 cups (120 g) mixed greens, season with a pinch of salt and cook 2–4 minutes until wilted but still bright. Finish with a squeeze of lemon juice.
8. Rest the fish 2 minutes after cooking. Top each fillet with about 1 tbsp (14 g) spruce-tip herb butter to melt over the warm fish.
9. Plate: divide roasted Yukon Gold potatoes and sautéed greens among 4 plates, place an Arctic char fillet on each, drizzle or spoon wild blueberry compote alongside or lightly over the fish, and garnish with lemon wedges.
10. Serve immediately, with extra compote and herb butter available at the table.

Short Description:
Simple grilled or oven-roasted Arctic char finished with a spruce-tip herb butter and served with roasted Yukon Gold potatoes and a bright wild blueberry compote, showcasing Yukon foraged flavors and seasonal berries.

Regional Notes:
This Yukon version highlights local resources: Arctic char prepared simply and finished with spruce tips (foraged local conifer tips) and fresh herbs, paired with Yukon Gold potatoes and a wild berry compote made from local berries. The combination of spruce-scented butter and wild berries sets it apart from more generic salmon or trout preparations.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2. Prepare the potatoes: toss the Yukon Gold wedges with 3 tbsp (45 ml) olive oil, 1 tsp (5 g) dried oregano (or 1 tbsp fresh), 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on the baking sheet and roast 30–35 minutes, turning once, until golden and tender.
3. While potatoes roast, make the wild berry compote: combine 1 1/2 cups (225 g) wild blueberries, 1/4 cup (50 g) sugar, 1/2 cup (120 ml) water and 1 tbsp (15 ml) lemon juice in a small saucepan. Bring to a simmer over medium heat and cook 8–10 minutes, stirring occasionally, until berries break down and sauce thickens. Stir in 1 tbsp (15 ml) birch or maple syrup if using. Taste and add a pinch of salt if needed. Keep warm.
4. Make the spruce-tip herb butter: in a small bowl combine 4 tbsp (56 g) softened butter, 2 tbsp (30 ml) finely chopped spruce tips, 1 tbsp (15 ml) finely chopped fresh dill, zest of 1 lemon and a pinch of salt and pepper. Mix until smooth and chill briefly if needed to firm.
5. Pat the Arctic char fillets dry and season both sides with salt and pepper. Brush each fillet lightly with 2 tbsp (30 ml) olive oil total (reserve any remaining oil).
6. Cook the fish (grill or oven): 
   - Grill: heat grill or grill pan to medium-high. Oil grates. Grill fillets skin-side down 4–5 minutes, then flip and cook 2–4 minutes more until the fish flakes easily and registers about 125–130°F (52–54°C) for medium. 
   - Oven: place fillets on a lightly oiled baking sheet and roast at 425°F (220°C) for 8–12 minutes depending on thickness, until just flaky and 125–130°F (52–54°C) internal.
7. While fish cooks, sauté the greens: heat 1 tbsp (15 ml) butter in a skillet over medium heat, add 4 cups (120 g) mixed greens, season with a pinch of salt and cook 2–4 minutes until wilted but still bright. Finish with a squeeze of lemon juice.
8. Rest the fish 2 minutes after cooking. Top each fillet with about 1 tbsp (14 g) spruce-tip herb butter to melt over the warm fish.
9. Plate: divide roasted Yukon Gold potatoes and sautéed greens among 4 plates, place an Arctic char fillet on each, drizzle or spoon wild blueberry compote alongside or lightly over the fish, and garnish with lemon wedges.
10. Serve immediately, with extra compote and herb butter available at the table.