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
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment