Pan Fried Arctic Charr with Almonds and Lemon Butter

Arctic CharrLook out for the Arctic charr sustainably farmed at Cloonacool when making this dish, which is taken from ‘From Tide To Table’ (Epicure €25): nothing is added to the fish farming process except food and oxygen - no chemicals, antibiotics, or colourings of any kind are used. This recipe also works well with many other fish, such as halibut, trout, lemon sole or plaice.

Arctic Charr is pan fried in the traditional way and basted with golden almonds and lemon butter sauce. The crunchy almonds perfectly complement the succulent fish……Heavenly.

To read more about Arctic Charr click here

Serves 2


2 Arctic Charr fillets
20g flour
Little butter and olive oil
Juice ½ lemon
15g butter
30g flaked almonds
Chopped parsley

MethodPan Fried Arctic Charr with Almonds and Lemon Butter

• Dust charr fillets with flour
• Heat oil and butter in a heavy based pan and fry fish gently, turning once
• Remove fish from pan and keep warm
• Place almonds, butter and lemon juice in pan. Cook gently until the butter is golden brown.
• Pour the butter and almonds over the fish and sprinkle with chopped parsley.

Serve with a choice of local fresh vegetables and baby potatoes

More information on Arctic Charr is available on the official Cloonacool Arctic Charr website click here

Supported by:

Supported by BIM

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