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 Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
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
Seared Scallops with a Citrus Beurre Blanc Sauce
February 14, 2023
Scallops are inherently sweet, so adding the sweet flavours of butter, tarragon, and carrots to the scallops adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast. So to create the perfect Cocoa & Lavender culinary marriage of sweet and tart, I added lemon to my …
Easy Seafood Seared Scallops with Asian Flavours
October 17, 2022
It might be surprising to find wok vegetables, handrolls, and sushi on menus in Southern France. But, as we know, the culinary world is global, and chefs love experimenting with Asian-flavoured food and wine pairings. In this case, it was challenging to find a match for a 2019 Côtes de Provence rosé. My recipe for …
Steamed Cod Fish with Basil Ratatouille
May 24, 2021
Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe is below. Enjoy the bright, …
Provencal Feta and Sardines a Recipe for Wine Pairing
February 28, 2022
Salty food and oily fish is a wine pairing challenge. However, nothing that Cocoa & Lavender wasn’t willing to try. Taking inspiration from southern France, this delicious warm platter of feta and sardines paired beautifully with two Acquiesce wines. Producing only Rhône-style white and rosé wines, Acquiesce Winery is a maverick in Lodi appellation. The …
No Comment