Indigenous chef Sean Sherman’s recipe transforms a basic arctic char fillet into a flavorful dish by wrapping it in kelp and roasting it. This method, inspired by traditional Indigenous practices, infuses the fish with umami flavors and keeps it moist. Sherman recommends serving the kelp-wrapped arctic char with a homemade duck egg aioli, providing a delightful accompaniment. The recipe, featured in the book “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” showcases the use of kelp as a cooking wrapper, adding depth to the dish.
Kelp, historically abundant in the Arctic and northern oceans, has been a vital resource for Indigenous communities, offering essential nutrients and supporting local ecosystems. Despite challenges such as climate change and colonial impacts, the resurgence of regenerative kelp farming, led by Indigenous groups, is promoting sustainability. Kelp not only enhances the flavor of the fish but also serves as a visual and flavorful component in the cooking process.
To prepare the kelp-wrapped arctic char, the dried kelp is softened in water before being used to create a bed for the fish fillets. Seasoned with smoked salt and a touch of oil, the fillets are wrapped in kelp and roasted in the oven until cooked through. The result is a delectable dish that can be enjoyed with a sprinkling of seaweed flakes and the creamy duck egg aioli.
Sherman’s duck egg aioli, a versatile condiment that adds richness to dishes, is easy to make using a food processor or blender. By slowly incorporating the oil into the egg mixture, a smooth and thick sauce is achieved, perfect for enhancing the flavors of various dishes. This Indigenous-inspired aioli recipe, along with the kelp-wrapped arctic char, showcases the culinary heritage and innovation present in Indigenous cuisine.
Indulge in this unique and flavorful dish, celebrating Indigenous traditions and sustainable cooking practices. The combination of kelp-wrapped arctic char and homemade duck egg aioli promises a memorable dining experience that honors the rich culinary heritage of North America’s Indigenous peoples.