📝 About This Recipe
Arctic Char, a cold-water relative of salmon and trout, is celebrated for its buttery texture and refined, mild flavor. This recipe uses a gentle poaching technique in a fragrant court-bouillon to ensure the fish remains incredibly moist and tender. Finished with a velvety Meyer lemon beurre blanc, this dish offers a sophisticated balance of citrus brightness and rich, savory depth that is sure to impress.
🥗 Ingredients
The Poaching Liquid (Court-Bouillon)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups Water
- 1 Shallot (thinly sliced)
- 1 Lemon (sliced into rounds)
- 4 sprigs Fresh Dill (roughly torn)
- 1 teaspoon Black Peppercorns (whole)
- 1 Bay Leaf (dried)
- 1 tablespoon Kosher Salt
The Fish
- 4 pieces Arctic Char Fillets (6 oz each, skin-on or skin-off)
Meyer Lemon Beurre Blanc
- 1/2 cup Unsalted Butter (cold, cut into 1/2-inch cubes)
- 2 tablespoons Meyer Lemon Juice (freshly squeezed)
- 2 tablespoons Dry White Wine (used for the sauce reduction)
- 1 tablespoon Minced Shallot (very finely minced)
- 1 tablespoon Non-pareil Capers (drained and rinsed)
- 1 tablespoon Fresh Chives (finely chopped)
👨🍳 Instructions
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1
In a wide, shallow skillet or a dedicated poaching pan, combine the water, 1 cup of white wine, sliced shallots, lemon rounds, dill sprigs, peppercorns, bay leaf, and salt.
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2
Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes to allow the aromatics to infuse the water.
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3
While the broth simmers, remove the Arctic Char from the refrigerator and pat it dry with paper towels. Let it sit at room temperature for about 10 minutes to ensure even cooking.
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4
Adjust the heat under the skillet so the liquid is at a 'lazy bubble'—ideally between 160°F and 170°F (71°C-77°C). It should not be boiling.
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5
Carefully lower the Arctic Char fillets into the liquid. If the liquid doesn't fully cover the fish, add a bit more warm water until they are just submerged.
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6
Poach the fish for 6 to 8 minutes. The fish is done when it is opaque on the outside and flakes easily with a fork, but remains slightly translucent in the very center.
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7
While the fish poaches, start the sauce. In a small saucepan over medium heat, combine the 2 tablespoons of wine, Meyer lemon juice, and minced shallots.
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8
Simmer the sauce base until the liquid has reduced to about 1 tablespoon of syrupy glaze.
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9
Reduce the heat to low. Whisk in the cold butter one cube at a time, moving constantly. Only add the next cube once the previous one has almost fully melted into the emulsion.
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10
Once all the butter is incorporated and the sauce is thick and glossy, remove from heat. Stir in the capers and fresh chives.
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11
Use a slotted spatula to gently lift the Arctic Char fillets from the poaching liquid, allowing any excess water to drain off.
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12
Place each fillet on a warmed plate. Generously spoon the Meyer lemon beurre blanc over the fish and serve immediately.
💡 Chef's Tips
Use a kitchen thermometer to keep the poaching liquid at 165°F; boiling the fish will cause the proteins to tighten and become rubbery. If Meyer lemons aren't available, use a mix of regular lemon and tangerine juice for a similar floral sweetness. Keep your butter very cold for the beurre blanc; this helps create a stable emulsion that won't break into oil. Don't discard the poaching liquid! Strain it and freeze it to use as a base for a delicious seafood risotto or chowder later.
🍽️ Serving Suggestions
Serve alongside steamed asparagus spears drizzled with olive oil and sea salt. Pair with a side of herb-flecked jasmine rice or roasted fingerling potatoes to soak up the extra sauce. A crisp, chilled glass of Sancerre or Chablis complements the acidity and richness of the dish perfectly. For a light finish, serve with a simple arugula salad dressed in a light vinaigrette.