An indulgent course using the rare brother of the salmon and trout, the Arctic Char.


  • 1 whole arctic char (cleaned and prepared)
  • olive oil sea-salt
  • 200 g unsalted butter
  • dried seaweed
  • 20 g flaked almonds
  • 1 head of broccolli
  • 1 clove of garlic
  • 1 orange
  • 20 g black olives
  • cracked black pepper


  • Allow the butter to soften, then chop up about 10g of seaweed and incorporate into the butter adding a little at a time so that the butter is just flecked with seaweed. Roll up in aluminium foil forming a sausage shape and place in the freezer.
  • Begin by making incisions on the flesh of the char, three deep into the flesh on each side.
  • Rub all over with olive oil and sea-salt. Place in an oven dish and put under the grill and leave to cook for at least 5 minutes on each side, though this will depend on size.
  • Separate all the florets of broccoli. Blanch quickly in boiling salted water, remove and refresh. Slice the garlic and cook lightly in olive oil.
  • Finely grate the zest of the orange. Chop all the olives up roughly.
  • Add the broccoli to the garlic in the oil and mix well. Incorporate the olives followed by the orange zest and finally the flaked almonds.
  • Transfer this mixture to a serving dish, place the cooked char on top and finally top with slices of seaweed butter. Eat at once.

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