Ingredients 

For the Cedar-Smoked Arctic Char

• 4 Arctic char fillets (skin on, 6–7 oz each)

• 1 cedar sheet (food-safe, previously soaked 1 hour)

• 2 tbsp pure maple syrup

• 1 tbsp cold-pressed canola oil

• 1 lemon, thinly sliced

• 1 tsp smoked sea salt

• ½ tsp cracked pepper

• 2 thyme sprigs

For the Saskatoon Berry Gastrique

• 1 cup Saskatoon berries (fresh or frozen)

• 3 tbsp maple vinegar (or apple cider vinegar + 1 tsp maple syrup)

• 2 tbsp wildflower honey

• ¼ cup water

• Pinch of salt

For Wild Rice Bannock Crisps

• 1 cup cooked wild rice

• ½ cup all-purpose flour

• ½ tsp salt

• ½ tsp baking powder

• 2 tbsp melted butter

• 3–4 tbsp water

For Finishing

• Fresh dill or fireweed shoots

• Lemon zest

• Flake salt

Instructions

1. Prepare the Wild Rice Bannock Crisps

1. In a mixing bowl, combine cooked wild rice, flour, salt, baking powder, and melted butter.

2. Add water gradually until dough forms.

3. Flatten into a thin sheet (about ⅛ inch).

4. Heat the Nutri-Stahl 6 QT Skillet over medium heat.

5. Lightly oil the surface and crisp each sheet 2–3 minutes per side until browned and firm.

6. Cool and break into rustic crisps.

2. Make the Saskatoon Berry Gastrique

1. In the same skillet, add berries, honey, vinegar, water, and salt.

2. Simmer uncovered for 8–10 minutes until syrupy.

3. Mash lightly, then strain if a smooth sauce is preferred.

4. Set aside.

3. Cedar-Smoke and Cook the Arctic Char

1. Wipe the skillet clean.

2. Place the soaked cedar sheet directly inside the skillet, trimmed to fit if necessary.

3. Heat the skillet on medium until the cedar begins to steam and lightly smoke (about 2–3 minutes).

4. Reduce to low heat.

5. Lay lemon slices over the cedar; place Arctic char fillets skin-side down on top.

6. Brush with maple syrup and canola oil; season with smoked salt, pepper, and thyme.

7. Cover with the Nutri-Stahl lid and allow the fish to gently smoke-steam for 10–12 minutes, or until just translucent.

4. Assembly

1. Spoon the Saskatoon berry gastrique onto each plate.

2. Position a cedar-smoked Arctic char fillet over the sauce.

3. Garnish with dill or fireweed shoots, lemon zest, and a touch of flake salt.

4. Serve with wild rice bannock crisps on the side.