Arctic Char with Beurre Blanc

Delicate flesh that flakes into pearly layers under the fork. The sauce, smooth and glossy, provides the acidity needed to balance the richness of the fish.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 802
• Protein: 70 g
• Carbs: 3 g
• Fat: 52 g

Ingredients

• 4 piece Arctic char ( fillets with skin )
• 2 piece Shallot ( finely minced )
• 100 ml Dry white wine
• 50 ml Cream
• 100 g Minimum butter sweet ( cold and cubed )
• 2 tbsp Extra virgin olive oil
• 0.5 piece Citrus limon (L.) Burm. f. optional ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the fish

   Carefully wipe the skin of the fillets with paper towels. The skin must be perfectly dry to achieve a clean crispness during cooking. Salt only on the flesh side.

2. Base reduction

   In a small saucepan, reduce the dry white wine with the finely chopped shallots. Let it boil until only about a tablespoon of liquid remains at the bottom.

3. Emulsifying the sauce

   Add the cream, bring to a boil, then lower the heat to minimum. Whisk in the cold butter cubes vigorously. The sauce should become creamy and coat the back of a spoon. Keep warm without boiling.

4. One-sided searing

   Heat oil in a pan. Place the fillets skin-side down. Press lightly at first to prevent curling. When the flesh becomes opaque two-thirds of the way up, turn off the heat and flip the fillets for 30 seconds to finish.

Chef's tips

• The butter must be cold for the emulsion to hold.
• If the sauce breaks, add a drop of cold water and whisk vigorously.
• Do not strain the shallots from the sauce; they provide texture.

Storage

Consume immediately. Beurre blanc does not tolerate reheating.