Poached Arctic Char With Pear Vanilla Beurre Blanc Recipes

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

Steps:

• In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
• In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
• Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

POACHED ARCTIC CHAR WITH PEAR-VANILLA BEURRE BLANC

Steps:

• 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.

OH MY ARCTIC CHAR!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
• Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

VANILLA POACHED PEARS

Steps:

• Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

POACHED ARCTIC CHAR WITH BASIL-TARRAGON MAYONNAISE

Steps:

• Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.
• Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes.
• Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
• Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
• DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.