Pan-Seared Arctic Char with Dill-Infused Potato Puree and Lingonberry Glaze

Ingredients & Substitutes

Instructions

1. 1

   Prepare the lingonberry glaze by combining 1/2 cup lingonberry jam, 2 tablespoons apple cider vinegar, and 1 tablespoon granulated sugar in a small saucepan over medium heat, simmering for 5 minutes until slightly thickened.

2. 2

   Peel and dice 2 large potatoes into 1-inch cubes, then boil them in salted water for 15-20 minutes until very tender.

3. 3

   While potatoes cook, pat 2 (6-ounce) Arctic Char fillets dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.

4. 4

   Drain the cooked potatoes and return them to the pot, then add 2 tablespoons unsalted butter, 1/4 cup warm milk, and 2 tablespoons chopped fresh dill, mashing until smooth and creamy.

5. 5

   Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat, then sear the Arctic Char fillets skin-side down for 4-5 minutes until crispy.

6. 6

   Flip the fillets and cook for another 3-4 minutes, or until cooked through to your desired doneness.

7. 7

   Serve the pan-seared Arctic Char fillets immediately alongside a generous dollop of dill-infused potato puree, drizzling each fillet with 1-2 tablespoons of the warm lingonberry glaze.