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Blueberries & Polar Bears CookbooksThe Culinary Experience

Almond Crusted Arctic Char with Leek and Lemon Cream

By October 26, 2012June 24th, 2021One Comment
Almond Crusted Arctic Char Filets

Almond Crusted Arctic Char Filets - Icebergs & Belugas Cookbook (Page 20)

This delicious recipe is from our Icebergs & Belugas Cookbook (page 20). Serves 6. And you’re going to love it!

Almond-Crusted Arctic Char


  • 1 cup sliced almonds
  • 1 tbsp. chopped fresh parsley OR 1 tsp. dried
  • 1 tbsp. grated lemon peel
  • ½ tsp. salt
  • 1/8 tsp. ground black pepper
  • 6 x 6 oz. skinless char fillets
  • Dymond Lake Seasoning**
  • 1 large egg, beaten
  • 2 tbsp. butter
  • 2 tbsp. olive oil


Leek and Lemon Cream Sauce


  • 2  medium leeks OR 2 cups finely chopped onion*
  • 2 tbsp. butter
  • 3 tbsp. fresh lemon juice
  • 1 cup whipping cream
  • salt and pepper, to taste



  1. To make the sauce, wash leeks thoroughly. Cut in half and slice thinly (use on the white and pale green parts). In a heavy saucepan, sauté leeks in butter for 2 minutes, over medium-high heat. Reduce heat, cover and cook until tender, about 20 minutes.
  2. Reduce heat to medium. Add lemon juice and stir until the liquid evaporates, about 1 minute. Stir in cream.  Simmer until slightly reduced, about 2 minutes. Cool slightly.
  3. Season to taste with salt and pepper. If not using immediately, refrigerate until ready to serve then, reheat.
  4. Combine the almonds, parsley, lemon peel, salt and pepper on a plate. Place the flour on another plate.
  5. Sprinkle char with Dymond Lake Seasoning**.  Dredge the char with flour, shaking off excess. Lightly brush 1 side of each fillet with beaten egg. Press brushed side of fillet into almond mixture, pressing lightly to make it adhere. Set fillets aside until all are prepared.
  6. Melt 1 tbsp. of butter and 1 tbsp. of oil in a heavy, large skillet over medium heat. Add fillets, almond-side down.  Cook in 2 batches if necessary. Cook until almond crust is brown, about 5 minutes. Turn fillets over and sauté until cooked through, about 3-5 minutes. Serve with the reserved sauce.

*Pour boiling water over onions, let sit for five minutes. Drain and use as above.

**Dymond Lake Seasoning – appropriate substitutions range from plain or seasoned salt and/or pepper to a combination of oregano, basil, parsley, thyme, celery salt, onion salt, paprika, pepper, salt and garlic powder. Dymond Lake Seasoning is available for purchase here.

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