- 4 Arctic char fillets, 150 g (1/3 lb) each, skinless
- 3 tbsp butter
- 1 shallot, finely minced
- 1/4 cup raw Québec cider
- 2 tbsp lemon juice
- 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
- 2 tbsp dill, chopped
- Salt and pepper to taste
- 2 tbsp olive oil, for brushing
- Fresh parsley or basil leaves, snipped, for garnish (optional)
- Preheat oven to 200° C (400° F).
- Line a baking sheet with parchment or wax paper and brush with olive oil.
- Season the char fillets with salt and pepper.
- Melt the butter in a saucepan and add the shallot and cider. Reduce by half, then add the lemon juice and maple syrup. Cook one or two minutes. Set aside.
- Bake the fish for 3 minutes. Remove from oven and cover with aluminum foil. Set aside for 5 minutes.
- Heat the maple-lemon mixture, add the dill, and season with freshly-ground pepper.
- Divide the sauce among your plates, then place Arctic char fillets on top. Garnish with parsley or basil.
Arctic char is farmed in the Gaspé Peninsula. It is a cold-water fish belonging to the Salmonidae family, and can be substituted in this recipe with sea trout or salmon.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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