Arctic Char with Orange Beurre Blanc
  • Cooking Time: 35 Minutes
  • Servings: 4 servings, 240 g each
  • Preparation Time: 20 Minutes
  • 4 (120 g each) Arctic Char Fillets, skinless
  • TT Salt
  • TT Pepper
  • 60 ml Olive Oil
  • 120 ml Citrus Beurre Blanc
  • Orange Segments (as needed)
  1. Prepare the sous vide equipment (pre-heated thermal bath, circulator). Set the sous vide device to 125F.
  2. Wearing clean single-use gloves, place the fish fillets into a big plastic pouch and season with salt and pepper.
  3. Then, place the fish fillets individually in smaller plastic pouches and vacuum seal the pouches.
  4. Place the sealed pouches in a pre-heated thermal bath with a circulator for 30 minutes. The temperature should still be 125F.
  5. After 30 minutes, open the pouches and drain the fish on paper towels.
  6. Sear the fish in a pre-heated pan until crisp (approx. 1 minute).
  7. Serve the fish with the orange segments and Citrus Beurre Blanc.
The dish was easy to prepare and the Arctic Char went incredibly well with oranges.