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Easy Poached Arctic Char

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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine French
Servings 4 servings

Ingredients
  

  • 3 1/2 cups White Wine divided
  • 20 Baby carrots for the side
  • juice of a Meyer Lemon
  • 1 shallot 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.
Keyword Butter, Fish, Pears
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