Arctic Charr, the Cooks Way


Successful captains have one thing in common, they ave a great cook on their ship. Being on a fishing boat in the North Atlantic can be tough, cold, and grim. There are long winter nights, bad weather, and the only faces you see are the same faces you saw yesterday. The cook is a vital part of the crew because he keeps the moral up, he is like the ship’s shrink, where crew members can grab a coffee and chat. Good food lifts the spirit and keeps the crew happy.

This one is simple, rustic, and has the cook’s fingerprints. This dish must have ben invented in 66°N, in December when the days are dark. This dish is like a ray of sunlight.

This recipe feeds four people.


500 g Salties Arctic Charr fillets
10 small potatoes, boiled
10 Cherry tomatoes
6 tbsp Roasted Almond flakes
12 tbsp Honey
200 g Butter
2 Handfuls of Spinach and Arugula
3 tbsp Chopped Parsley
1 Lemon cut into wedges

Fry the charr in a pan with the butter. Sprinkle it with salt and pepper, and add the honey to the pan. When done, add the rest of the ingredients to the pan, add the spinach and arugula last. Serve on the hot pan with chopped parsley and the lemon wedges.