Poached Arctic Char Provençal with Fennel Vinaigrette

Arctic char fillets have a lovely coral color and a flavor that’s a nice cross between trout and salmon. Here that taste is complimented by the flavors of Provence with fennel, olives, and capers. The wine-poached fillets may be served hot or at room temperature. The farmed fish is a seafoodwatch.org Best Choice because it is raised in closed-tank systems that have minimal impact on local habitats. 

See other related recipes in Prepared Food Focus: Sustainable and Satisfying 

Yield: 4 portions
Prep Time: 35 to 40 minutes
Shelf life: 1 to 2 days

Ingredients

1 teaspoon unsalted butter
4 (5- to 6-ounce) Arctic char fillets, skin on
salt and freshly ground black pepper
1 cup dry white wine
2 tablespoons chopped shallot
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
6 ounces finely julienned fennel root, fronds reserved and chopped
3/4 teaspoon dried basil
1 tablespoon balsamic vinegar
3/4 cup peeled, seeded, and finely chopped fresh tomatoes
2 tablespoons chopped capers
1/4 cup pitted oil-cured black olives, coarsely chopped
2 tablespoons finely chopped flat-leaf parsley 

Method

1. Butter a baking dish just large enough to hold the fish in a single layer. Heat the oven to 350 F.
2. Lay the fillets skin side down in the pan and season with salt and pepper. Add the wine, shallot, and 1 tablespoon of the lemon juice. Transfer to the oven and poach until just cooked, 8 to 9 minutes (may need longer if the fish is thick). Do not let the liquid boil.
3. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the fennel and quickly sauté until it starts to soften, about 3 minutes. Add 1/2 cup water, raise the heat to high, and boil until the fennel is tender but still slightly al dente.  
4. In a small bowl, combine the remaining olive oil and lemon juice, balsamic vinegar, tomatoes, and 2 tablespoons of the reserved fennel fronds along with the parsley. Stir the mixture into the skillet. Add the olives and capers, and season to taste with salt and pepper. Remove the skin, if desired, and serve the fillets with the fennel mixture spooned on top, garnished with a small fennel sprig.

 

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