Ishavsrøye, or Arctic Char with Brown Butter Cabbage, Potatoes & Capers

Sometimes the best meals are the simplest ones.

My family discovered Arctic char during a trip to Bergen, Norway. We ate at a small restaurant overlooking the harbor and ordered a dish of ishavsrøye, the Norwegian name for Arctic char, served with cabbage and potatoes.

It was one of those meals that stays with you.

The fish was delicate and flaky, the cabbage was deeply caramelized, and the potatoes soaked up the browned butter and capers. I’ve been making my own version ever since.

Arctic char has a mild flavor and a beautiful pink flesh. If you can’t find it, salmon works perfectly well here, although it has a more pronounced flavor.

The recipe looks like it has a few moving parts, but much of the work happens in the same pan. And if you already have cooked potatoes in the refrigerator, dinner comes together especially quickly.

Arctic Char with Brown Butter Cabbage, Potatoes & Capers

Serves: 2
Prep time: 20 minutes
Cook time: 25–40 minutes, depending on the potatoes

Ingredients

• 2–3 medium Yukon Gold potatoes
• 8–10 ounces Arctic char fillet, skin on
• 1 tablespoon olive oil, divided
• 2 tablespoons butter, divided, plus more if desired
• ¼ head green cabbage, thinly shredded
• 1 medium carrot, shredded
• ¼ yellow onion, thinly sliced
• 2 tablespoons capers, drained
• Salt
• Freshly ground black pepper
• Water, as needed

Directions

1. Prepare the potatoes. If using raw potatoes, place them in a saucepan of salted water and bring to a gentle boil. Cook until tender enough to pierce easily with a fork, about 15 minutes. Drain, cool slightly, and slice into ¼-inch rounds. If you already have cooked potatoes, even better.
2. Cook the cabbage. Melt 1 tablespoon of butter in a large skillet over medium-low heat. Let it begin to brown and develop a nutty aroma, being careful not to burn it. Add the olive oil, cabbage, carrot, onion, and a pinch of salt.
3. Cook the vegetables slowly, tossing occasionally, until the cabbage is tender and beginning to caramelize. If browned bits build up on the bottom of the pan, add a tablespoon or two of water and scrape them up with a wooden spoon. Keep the vegetables warm.
4. Cook the fish and potatoes. In another large skillet, heat the remaining olive oil and butter over medium-low heat. Place the Arctic char skin-side down in the pan and season with salt and pepper. Arrange the potato slices around the fish.
5. Cover and cook until the fish is nearly cooked through. Add the capers and continue cooking until the fish flakes easily and reaches 145°F internally.
6. Divide the cabbage between two plates. Place the Arctic char on top and arrange the potatoes around it. Spoon the browned butter and capers over the fish and potatoes.

A few notes

No Arctic char? Salmon is the easiest substitute. Trout would also work nicely.

Have leftover potatoes? This is a great recipe for them. You can skip the boiling step and simply slice and brown them in the pan.

Want to use olive oil instead of butter? Absolutely. You’ll lose the browned-butter flavor, but the dish will still work beautifully.