Easy Poached Arctic Char in Butter Sauce
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteSometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia.
This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and vanilla? Generally found in northern waters in Canada and several Nordic countries, Arctic Char is a cold-water fish that spawns in freshwater. The species shares similarities with salmon and trout, both of which are found easily at most fish counters in Provence.
Poached Arctic Char with Pear-Vanilla Beurre Blanc
This meal is quick to prepare in 30 minutes or less. I used Arctic Char but salmon or trout work equally well, although the cooking time will vary a little. Enjoy with a crisp white wine from Châteauneuf-du-Pape. We did!
Ingredients
- 3 1/2 cups white wine divided
- 20 baby carrots for the side
- juice of a Meyer Lemon
- 1 shallot(s) peeled and cut in half
- large pinch of Salt
- 1 pear
- 1/2 tsp vanilla extract
- pinch of Sugar
- 4 X 6 oz Arctic Char fillets skin removed, or salmon
- 4 tbsp butter
- microgreens for garnish (optional)
Instructions
- Bring 3 cups wine to a boil in a skillet in which the fish will easily fit without being crowded.
- Add the carrots and reduce heat to a simmer. Cook until carrots are crisp-tender, then remove the carrots to a plate, cover, and keep warm.
- Place the remaining 1/2 cup white wine, Meyer lemon juice, and halved shallot in a small saucepan and bring to a boil.
- Add salt and boil until liquid is reduced to a couple of tablespoons.
- Remove from heat and discard the shallot.
- Place a double layer of cheesecloth on the counter and, using the large holes on a box grater, grate the pear (skin and all) onto the cheesecloth. Gather up the cloth and, over a bowl, squeeze out all the juice. You should have about 1/3 cup.
- Add the pear juice, vanilla, and a pinch of sugar to the wine-lemon reduction and return to the heat to reduce, once more, to a couple of tablespoons. Remove from heat and set aside.
- Bring wine in skillet back to a simmer, just about to boil. Please see note below.
- Place the fillets, skinned side up, in the wine and simmer briskly for 2 minutes. Carefully turn the fillets and simmer an additional two minutes.
- Remove from the heat and set aside, keeping fish warm in the wine. (If using salmon, you will need to cook longer, as salmon fillets are much thicker than char.)
- Bring the sauce reduction to a boil again; whisk in the cold butter one tablespoon at a time until the beurre blanc is emulsified and ready to serve.
- Place the fillets on 4 plates, and gently spoon sauce over, allowing to pool on the side. Place cooked carrots to the side, and add a few microgreens atop the fish for garnish, if you like.
Notes
Do not bring to a full boil; if the poaching liquid is boiling, it will tear apart the tender fish.
Tried this recipe?Let us know how it was!
Other Fish Recipes
Seared Salmon with Red Wine Shallot Sauce
Rosé and Crispy Salmon for Valentine’s Day Wine Pairing
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
Smoky Cinnamon Salmon with Mushroom Lentils
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Lamb Mechoui a North African RecipeRelated Provence Articles
A Classic Seafood Rigatoni Recipe from Café Brun in Antibes
March 27, 2023
We catch up with Ben James, owner of Café Brun in Antibes and hear why he loves this classic seafood rigatoni dish served at the restaurant. Owners Ben and Bea, former Hospitality Managers at rosé brand Maison Mirabeau, met and fell in love while spending a fun…and rosé-filled summer in Cannes. They then spent the …
White Bean and Tuna Salad for Summer Meals
June 30, 2022
When it comes to Mediterranean cuisine, the “borders” are blurry. Long before the EU made inter-European travel more flexible, culinary influences moved organically between countries. The following recipe for White Bean and Tuna Salad is a perfect example, as it could just as easily appear on a menu in Marseille as in Capri. This traditional …
Octopus in Tomato Sauce La Poulpe à la Niçoise
May 12, 2023
Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that time to more refined versions. …
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
No Comment