Sweet maple flavour is a popular complement to fish in Nova Scotia, as in Maple Cured and Smoked Nova Scotia Arctic Charr.
2, 3 to 4 pound fish cleaned and filleted, pin bones removed, remove and reserve skin
1 lemon
1 cup (250 mL) Acadian maple syrup
dash of salt
wood chips and smoker
Portion each side of fish into two, leaving you with eight even portions. Place fish “presentation side” down in a shallow pan, cover with maple syrup. Cure fish in the maple syrup in refrigerator for 12 to 18 hours. Remove Arctic Charr from syrup and place on a cooling rack for 15 minutes to drain excess syrup off the fish. Place fish in pre-heated hot smoker for three minutes. The fish should not be over powered with smoke flavour, just enough to taste. Squeeze fresh lemon juice on the fish before baking. This will help cut threw the maple’s sweetness and add a bit off freshness to the fish. On a nonstick baking sheet, place fish presentation side up, in pre heated 350 F oven for eight minutes. Remove fish from oven and place on individual plates and garnish with the Nova Scotian Blueberry salsa, season with finishing salt and place the crisp Arctic Charr crackling on top.
Blueberry salsa
1 cup (250 mL) local blueberries, sliced in halves
1 shallot, minced
1 Tbsp (15 mL) cilantro, chopped
2 Tbsp (25 mL) extra virgin olive oil
1/2 tsp (2 mL) sugar
1 Tbsp (15 mL) red wine or sherry vinegar
pinch of salt
Toss all ingredients together in a bowl and let sit to develop flavour for at least an hour.
Optional: Portion Arctic Charr skin into 2-inch wide pieces and place flat on parchment paper or a silmat then onto a flat cookie sheet. Season the skin with a little salt and cover with another peace of parchment or silmat. Place another flat cookie sheet on the top to weigh the skins down. Bake in a 250′ oven for about an hour, checking after 45 minutes for doneness. The skins should be flat, shiny and crisp, and the perfect garnish for the Smoked Maple Blueberry Arctic Charr.