Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium carrots and 1 large parsnip into thin matchsticks, and finely chop 1 small red onion.

2. 2

   In a small bowl, whisk together 3 tablespoons of lingonberry jam, 1.5 teaspoons of sumac, 1 tablespoon of apple cider vinegar, and 2 tablespoons of water to create the glaze.

3. 3

   Heat 1 tablespoon of rapeseed oil in a wok over high heat until shimmering, then add the matchstick carrots and parsnips and wok-toss for 4 minutes until slightly tender-crisp.

4. 4

   Add the finely chopped red onion to the wok with the vegetables and continue to wok-toss for 2 minutes until softened.

5. 5

   Cut 300 grams of Arctic Char fillets into 2-inch pieces, add them to the wok, sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of white pepper, and wok-toss gently for 3-4 minutes until the fish is cooked through and flakes easily.

6. 6

   Pour the prepared lingonberry sumac glaze into the wok and gently toss to coat all the ingredients, cooking for 1 minute until the glaze thickens slightly.

7. 7

   Stir in 0.25 cup of chopped fresh dill and serve immediately.