Cold Poached Arctic Char
Original recipe by: Leslie Brenner
This super simple method for poaching char works equally well for salmon; make it a few hours before you want to serve it (or the day before), so it has time to chill. Serve it with dill sauce.
Serves 2-3.
Ingredients
1 Arctic char fillet (one side of a whole filleted fish), about 1 to 1 1/4 pounds, or individual 5-6 ounce portions of a fillet
Kosher salt
Lemon slices and dill sprigs for garnish
Dill sauce for serving (if desired)
Instructions
Place the char fillet skin-side down in a fish poacher or a roasting pan, or place single portions in a large sauté pan or skillet. Cover with cold water, and add enough to salt to make the water taste like the sea. Bring to a boil over high heat, and as soon as the water begins to boil, turn off the heat. Let the fish stand in the water for 20 minutes (for a whole fillet) or 15 minutes (for single portions), then carefully transfer the fish to a platter.
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