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
Legal
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
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you are taking a journey through …
No Comment