A Northern Recipe from a Southern Chef

The Yukon Culinary Festival takes place over the next few days, with an Ontario television personality hosting the five-day showcase of Yukon flavours.

Christian Pritchard dishes up what he calls gastrotainment, via television shows, social media, cooking classes, catering, and his website ChrisCooking.com. Pritchard has been the guest chef on various TV shows, including The Food Network’s show “Summer’s Best;” CBC’s “Steven and Chris;” and CityTV’s “Breakfast Television.” He also created, wrote, produced, and starred in the Impression award-nominated series “Mission Meal” and the series “Diggin’ Durham.”

And for the next week he’ll enable us to see the Yukon culinary scene through his eyes.

To get us started, here’s his recipe for Arctic char that plays on Northern flavours.

Sesame and Poppy Seed encrusted Arctic Char Filets

Serves 4


4 Arctic Char filets

1/2 cup sesame seeds

1/2 cup poppy seeds

2 tsps unsalted butter

Olive oil (spruce tip infused, if you have it)

1/4 cup birch tree syrup

1 tsp grated garlic

a dash of chili flakes

1/3 cup of Yukon Brewing Lager


Combine poppy seeds and sesame seeds in a bowl.

Press the top side of the Arctic char filet onto the seeds to form a crust.

In a sauté pan, melt butter in medium-ish high heat. Place fish into pan and crisp both sides (three or four minutes per side).

Place in 400-degree oven for five minutes until done.

In another saucepan place Yukon Brewing Lager, birch tree syrup, garlic, and chili flakes. Heat until texture is smooth, sweet and with a little heat.

Place sauce on bottom of plate, followed by fish.

Serve with steamed kale and morel-mashed potatoes.

To find out more about Christian Pritchard, go to ChrisCooking.com

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