Smoked Pan Fried Char on a bed of Green Cabbage/Sauerkraut

I was lucky enough to have some friends bring me down artic char from Iqaluit, Nunavut, Canada but good quality wild caught salmon will work in this recipe, so would fresh water trout.

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This is going to make meals for two, so double if needed..

Cabbage Bed

  • One small onion, thinly sliced
  • half of a small or quarter of a large green cabbage
  • 1/2 to a full cup of Sauerkraut (based on personal taste in your own family)
  • One clove of garlic -Finely done
  • 2 tbsp. of sour cream or 2 tbsp. of yogurt or 2 tbsp. of heavy cream, or in a pinch, 2 tbsp. of real cows butter.
  • Your choice, you can also add a small granny green apple, cored, and chopped into small pieces or not.
  • Your choice, you can also add a half of a pepper, green, red or yellow for extra color if you want.
  •  Your choice, can also fried up and add mushrooms

Start with a bit of oil, your choice on what kind, cook your onion, and garlic for a min or two at med-high heat, then add your cabbage (if using apple or peppers, add them now) and cook for another couple minutes, then add your sauerkraut, heat it though

  • Add this point, add your sour cream, salt, pepper to taste, serve this up on the bottom of the plate as your side or bed
  • If you want more of a sauce then this will create, you can make a bit more of one from the fish pan, your call 🙂

Fish Side of the recipe.

Take a piece of char per person, it should be thawed, lightly flour it, salt, pepper  or montreal steak spice it, or any other spice blend that has salt, pepper, and galic in it will blend just fine..

Cast iron pan with some bacon fat or lard (or a oil that will take a higher smoke point), place your fish skin side down into a pre-heated pan/oil and let it get a good crisp on it, two to three min, once brown and golden, flip to the other side carefully and cook another two to three min, till fish is cooked, it should lose its shine and feel firmer.

If you want more sauce, take your fish out of the pan, put on a warm plate, add a bit of white wine to the pan, deglazing it, add a couple tbsp.’s of either heavy cream or sour cream and simmer it to your desired thickness, drizzle on or around the Char..

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3 Responses to Smoked Pan Fried Char on a bed of Green Cabbage/Sauerkraut

  1. Deb Weyrich-Cody says:

    Sounds delish FG, thanks for “sharing”.
    With this weather, funny you should be talking about Arctic Char and Nunavut.

  2. LuckyRobin says:

    That looks very good. I’ll have to try this recipe with some salmon.

  3. Pingback: Canada 150 Food Blog Challange “Char Patties” | Just another Day on the Farm

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