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