Recipe courtesy of Scott Johnson
Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 686
- Total Fat
- 44
- Saturated Fat
- 16
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 143
- Sodium
- 909
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
Sauce:
1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream
2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
Fish:
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice
Directions
- In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
Fish:
- In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
- Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.