Arctic Char with Orange Beurre Blanc
  • Cooking Time: 35
  • Servings: 4
  • Preparation Time: 20
  • Arctic char fillets 4
  • Salt and pepper TT
  • Citrus Beurre Blanc
  • White wine vinegar 1/2 oz
  • White wine 2 oz
  • Salt 1 tsp
  • White pepper 1/4 tsp
  • Shallot, minced 1/2 oz
  • Whole butter, chilled 1 lb
  1. Vacuum seal each filet and place into a tub of water at 125ºF for sous-vide cooking. Cook for 25-30 minutes.
  2. While waiting for the filets to cook, combine the white wine vinegar, white wine, salt, white pepper and shallot in a small saucepan. Reduce the mixture until you you have about 2 tbsp of liquid.
  3. Cut the chilled butter into 1 tbsp pieces. Add a few pieces at a time to the mixture. Keep the sauce between 100ºF and 120ºF.
  4. Once all butter is added, remove from heat and maintain a temperature between 100-120ºF.
  5. Remove the filets from the packaging. Sear them in a pan until crisp. Check internal temperature to make sure it has reached 145ºF.
  6. Serve filets topped with orange beurre blanc sauce and garnishes.
It's a nice meal to eat if you're craving some fish.