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ARCTIC CHAR recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Naschmarkt Restaurant - Campbell›Arctic Char Recipe

Arctic Char Recipe

Inspired by Naschmarkt Restaurant - Campbell

Time1h

Serves4

parsnip puree, red cabbage, asparagus, blood orange reduction sauce

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Ingredients

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Fish

4 pieces Arctic char fillets

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Parsnip Puree

1 1/8 lb (500 g) Parsnips, peeled and chopped

2 tbsp Butter

0.42 cup (100 ml) Heavy cream

1 tsp Celtic sea salt

Red Cabbage

10.6 oz (300 g) Red cabbage, thinly sliced

2 tbsp Apple cider vinegar

1 tsp sugar

1 tsp Celtic sea salt

Asparagus

7.05 oz (200 g) Asparagus spears, trimmed

1 tbsp olive oil

1 tsp Celtic sea salt

Blood Orange Reduction Sauce

7/8 cup (200 ml) Blood orange juice

1 tbsp Honey

1 pinch Celtic sea salt

Method

Preparation

Prepare Parsnip Puree

Boil the parsnips in salted water until tender. Drain and blend with butter, heavy cream, and salt until smooth. Keep warm.

Prepare Red Cabbage

In a pan, sauté the red cabbage with apple cider vinegar, sugar, and salt until tender. Set aside.

Prepare Asparagus

Toss the asparagus with olive oil and salt, then roast them in the oven at 200°C (400°F) for about 10-12 minutes until tender.

Prepare Blood Orange Reduction Sauce

In a saucepan, combine blood orange juice, honey, and a pinch of salt. Simmer until reduced by half and slightly thickened.

Cooking Fish

Cook Arctic Char

Season the Arctic char fillets with salt and pepper. Heat olive oil in a pan over medium-high heat and cook the fillets skin-side down for about 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

Plating

Serve

On a plate, spread a layer of parsnip puree, place the cooked Arctic char on top, add the sautéed red cabbage on the side, and garnish with roasted asparagus. Drizzle blood orange reduction sauce over the dish before serving.