• In a small bowl, combine sugar, salt, and white pepper.
• Rub a small amount on both sides of char fillets. Sprinkle with dill and marinate overnight in the refrigerator.
• Rinse fillets under cold running water and pat dry with paper towels.
• In a large, nonstick skillet, sear the fillets, skin side down first, until crispy, about 3-4 minutes.
• Carefully, without breaking skin of fish, use a rubber spatula to turn the fillets over and cook opposite side until just cooked through, about 3 minutes more. Do not overcook as fish easily becomes dry. Transfer to a serving platter.

To make the sauce:

• Combine creme fraiche, roe, dill and lemon juice. Season lightly with salt and pepper if desired.
• Serve fish on a bed of sunflower sprouts (optional).