“Bombay” and Red Beet Infused Arctic Char

This recipe is from Catch Restaurant in Calgary, Alberta. Catch Restaurant has been open since May 2002.  Since then, it has accomplished many awards especially being named Enroute Magazine’s Best New Restaurant 2002. Using Arctic Char, Chef Brad and his team create masterpiece dishes that are sure to please yet tickle your palette.


  • 1 ½ lb of wild Arctic Char, cut into 6 ounce pieces
  • 2 oz of Bombay Sapphire Gin
  • ½ cup Kosher salt
  • ¼ cup of granulated sugar
  • 1 medium sized red beet
  • Salt and white pepper to taste


Preparation time is 2 hours, because of curing.

Juice the red beet and mix in the gin, Kosher salt and granulated sugar.  In a shallow pan, marinate the Char, skin side up for at least 1 1/2 hours.  The result is a slightly reddish but still orange Char. The mixture should be coarse resembling a gravlax.

When the Char is finished marinating, remove it from the mixture and rub off the excess marinate with a paper towel then season lightly with salt and white pepper.  Preheat a non-stick pan and place 2 tsp of canola oil.  Once hot, place the Char into the pan and give just a slight shake of the pan to make sure the fish doesn’t stick. Place into a 350ºF oven for about 5 minutes then flip and continue in oven for another 3 minutes or earlier depending on doneness.  This is based on a medium to medium-well doneness.

Catch restaurant serves this deliciously prepared Char with a walnut crusted Chevre croquette and Sweet Roasted Cioppolini Nage.

Courtesy of Catch Restaurant
100 8th Ave SE
Calgary, AB
Tel: (403) 206-0000
Fax: (403) 206-0005