Moosemeat & Marmalade returns to APTN as chefs' worlds collide in delicious ways

Recipe: Art Napoleon's birch-seared Arctic char

    1 of 2 2 of 2

      Moosemeat & Marmalade has returned to the small screen on the Aboriginal People's Television Network, having just launched its fourth season.

      This Canadian food docuseries features B.C.-based cohosts Art Napoleon, an Indigenous chef of Cree and Dane Zaa descent, and British-born Dan Hayes, who was trained in classical French technique.

      Together, they travel the globe to hunt, forage, and cook while dishing on everything from sustainability and food security to Indigenous traditions and culture.

      Among the ingredients being highlighted this season are raccoon, bull testicles, and moose nose.

      Here, Napoleon shares his recipe for birch-seared Arctic char with the Georgia Straight:

      Birch-seared Arctic char

      Serves 2


      2 Arctic char filets
      2 Tbsp soy sauce
      2 tsp birch syrup (available at specialty food stores)
      ½ tsp toasted sesame oil
      Coarse ground salt and pepper to taste
      1 to 2 Tbsp wild game or animal fat, or as needed
      1 Tbsp butter
      1 clove garlic, crushed or minced


      Add animal fat to preheated skillet on medium-high heat.

      Add scaled fish filets (or deskinned if you prefer), skin side down to the skillet.

      Sprinkle with salt and pepper and allow to fry until bottom edges start to caramelize.

      Add butter or more oil as needed.

      Mix soy sauce, birch syrup, sesame oil, and garlic in a small bowl. Pour mixture over the fish and swirl pan to distribute the sauce.

      Cover with lid and allow the fish to cook in steam and sauce until both filets are cooked through. (approx. 4 minutes total). Do not overcook.

      If you like both sides of your filets browned, flip them over before you add the sauce, being careful to keep them intact.

      Serve hot with your favorite steamed rice recipe. Drizzle sauce from pan over the filets.