Arctic Char with Orange Beurre Blanc
"A sous vide lightly seasoned Arctic Char."Serves 4 servings, 240 g each | Prep Time 20 Minutes | Cook Time 35 Minutes
Why I Love This Recipe
The dish was easy to prepare and the Arctic Char went incredibly well with oranges.
Ingredients You'll Need
4 (120 g each) Arctic Char Fillets, skinless
60 ml Olive Oil
120 ml Citrus Beurre Blanc
Orange Segments (as needed)
Prepare the sous vide equipment (pre-heated thermal bath, circulator). Set the sous vide device to 125F.
Wearing clean single-use gloves, place the fish fillets into a big plastic pouch and season with salt and pepper.
Then, place the fish fillets individually in smaller plastic pouches and vacuum seal the pouches.
Place the sealed pouches in a pre-heated thermal bath with a circulator for 30 minutes. The temperature should still be 125F.
After 30 minutes, open the pouches and drain the fish on paper towels.
Sear the fish in a pre-heated pan until crisp (approx. 1 minute).
Serve the fish with the orange segments and Citrus Beurre Blanc.