I am one of those rare people who happens to have a sister living in Nunuvut. Her daugher, my niece, visited the north and brought back Arctic char and smoked cariboo sausages.
My dinner to celebrate the wonderful bounties of the north featured a baked Arctic char, braised sorrel & chard, and new potato salad with cariboo sausage.
Baked Arctic Char
Make diagonal cuts through the skin but not through the bone and insert a slice of lemon in each cut. Stuff the fish with basil, flat leaf parsley, onion and herbes de Provence. Rub the skin with olive oil and generously sprinkle with fresh ground pepper and sea salt. Bake for 30-40 minutes at 400F or on a hot grill.
Scrub new baby potatoes and cut in half if they are larger. Boil until soft. In a bowl, mix olive oil, grainy mustard, a splash of red wine vinegar. Add chopped flat leaf parsley, cooked smoked sausage meat removed from the casing and the boiled potatoes. Serve warm.
Braised Sorrel & Chard
Saute chopped shallots in a generous amount of olive oil. Add chopped swiss chard and whole sorrel leaves. Cook until tender. Add sea salt and serve hot.