Arctic char is a wonderful fish we find in the Alps’ lakes in France. It is the most delicate fish of the salmons’ family. I was surprised and happy to see three at my fishmonger’s.
I purchased a beautiful one, 2.2 kg (full), had it emptied. I cut the filets myself but don’t hesitate to ask to have it done for you. Removing the fishbones with tweezers will be your job. Such a beauty deserves the best!
I had a fistful of the last hazelnuts and an old chunk of very dry bread, so I mixed both together to make my hazelnut crust. For the marinade, I used hazelnut oil, rice vinegar, soy sauce and a small shallot. It marianted one and a half hour before being oak smoked on the soaked Bord’oak plank.
As arctic char is less thick than salmon, I left it to cook 10 minutes when the planks began smoking. Simply delicious!
For 4 lucky people:
- One beautiful arctic char
- 30 g hazelnuts
- 30 g breadcrumbs
- 2 tablespoon hazelnut oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- one small shallot
- one Bord’oak plank
![Filets d'omble chevalier sur planche de chêne Bord'oak](https://www.bordoak.com/wp-content/uploads/2020/05/IMG_1305-300x300.jpg)
![bbq oak smoked arctic char](https://www.bordoak.com/wp-content/uploads/2020/05/IMG_1308-300x300.jpeg)
![hazelnut crust arctic char bbq](https://www.bordoak.com/wp-content/uploads/2020/05/IMG_1309-300x300.jpeg)