Arctic Char with Orange Beurre Blanc
INGREDIENTS
  • Cooking Time: 35 minutes
  • Servings: 4
  • Preparation Time: 1 hour
  • 4 - Artic char fillets, skinless, 4 oz. (120 g) each
  • TT *To Taste* - Salt and pepper
  • 2 fl. oz. - Olive Oil
  • 4 fl. oz. - Citrus Beurre Blanc made with
  • orange juice
  • As needed - Orange segments
  • As needed for garnish- Chives, cut into 1-
  • in. (2.5-cm)
  • segments
DIRECTIONS
  1. Step 1: Assemble the safety equipment-single-use gloves, a digital probe thermometer with a pointed tip, ice, and a water bath with salt and sanitizing solution- for preparing food sous vide.
  2. Step 2: Wearing clean single-use gloves, place the fish and seasonings in a single layer into plastic pouches.
  3. Step 3: Vaccum seal the pouches of food in a chamber vacuum machine.
  4. Step 4: Place sealed pouches in a pre-heated thermal bath with a circulator. Cook until fish reaches the desired internal temperature.
  5. Step 5: Unless the fish is being served immediately, use an ice bath to quickly chill pouches below the temperature danger zone.
  6. Step 6: For service, open sous vide pouches and drain the fish on paper towels. Sear the fish in a pre-heated pan until crisp. Serve with the appropriate garnishes.
RECIPE BACKSTORY
This Artic fillet was sous vide until it reaches the desired internal temperature. After that, it was seared on both sides to have a nice char color. It is then plated with the Citrus Beurre Blanc. and garnish with the segment oranges.