In 2009, the Finnmark Char was named the best raw material in Norway. Former winner of the Bocuse d’Or and jury president Bent Stiansen characterized Finnmark Char as a culinary pleasure and the best kept secret in Norway.
Finnmark Char is the brand name of Arctic Char, which is farmed in the freshwater in Ropelv in Sør-Varanger. The fish is very versatile, has a delicate color and firm meat. It is easy to prepare and perfect for roasting, grilling, curing, smoking, in addition to sushi.
3.5 oz. (100g) birch buds
0.4 cup (1dl) soy oil
4 Finnmark chars /Arctic chars, ca 8.8 oz. (250 g) each
3.5 oz. (100g) butter, room temperature
1.7 oz. (50g) chives
Chop fresh birch buds and leave them in soy oil for 24 hours.
Preheat oven to 356F / 180C degrees or heat the grill.
Remove the fish head. Open the belly and remove the innards. Remove any blood and rinse well. Add salt and pepper.
Mix butter, birch buds and chives. Fill the fish with butter and wrap it in aluminum foil. Bake the fish on the grill or in the oven for about 15-20 minutes.
The Finnmark Char is preferably served with fresh green salad and potatoes.
Text by: Anette Broteng Christiansen, ThorNews
Recipe: Kokkenes Mesterlag (Vårt Norske Kjøkken/The Norwegian Kitchen, 1993. Kom Forlag)
Photos from top: Finnmarkdagblad.no, Meny.no