Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

ARCTIC char are part of the salmon family and are found in cold northern waters.

They originally came from Iceland and migrated south to Britain during the ice age.

Very similar to salmon they have a red/pink flesh and are a little larger than trout in size. Originally a sea water fish they are now found mainly in freshwater lakes in Britain and Iceland. They are farmed very successfully in Scandinavian countries and exported here to the UK, America and Europe.

Farmed char is widely available and has a mild flavour and a great texture. Although similar to salmon it is not quite as rich and fatty.

Char is becoming increasingly popular within the UK restaurant trade here. Wild Arctic char from the northern seas is available only for a few weeks in late summer, when the ice has melted enough for the local fishermen to reach them. It is a sought-after delicacy, and one that will cost you. If you find fresh, it’s well worth the splurge.

 Arctic char with garlic olive oil and cherry tomatoes

Preheat the oven to 180C or Gas mark 6.

Trim the char fillet so that you have a neat portion with no fatty bits, then season with salt and pepper. Heat a little extra virgin olive oil in a pan and swirl it around so as to coat the entire pan. Score the skin or get your friendly fishmonger to do it for you.

Place the fillets in the oil skin side down and fry for 2-3 minutes. Remove from the pan and place them on a tray in the oven for another 4 -5 minutes, depending on the thickness of the fillets.

Meanwhile, add a little more oil in the same pan and sauté some finely sliced onions and some cherry tomatoes until the onions have softened and the tomatoes have just split and are a little soft.

At this stage add in some very finely sliced garlic and season well with sea salt and cracked black pepper. Finally add a splash of white wine and reduce quickly so that you have a thin garlicky sauce and stir in a small knob of butter. Garnish the sauce with fresh chopped chives and pour over the fillets. The fish should be just cooked through. This dish works well with salmon and cod too.

If this recipe appeals to you why not pop in and speak to us and we can try and order some in –you never know Arctic Char might migrate as far south as Swindon!