Arctic Char with Orange Beurre Blanc
Why I Love This Recipe
This Artic fillet was sous vide until it reaches the desired internal temperature. After that, it was seared on both sides to have a nice char color. It is then plated with the Citrus Beurre Blanc. and garnish with the segment oranges.
Ingredients You'll Need
4 - Artic char fillets, skinless, 4 oz. (120 g) each
TT *To Taste* - Salt and pepper
2 fl. oz. - Olive Oil
4 fl. oz. - Citrus Beurre Blanc made with
orange juice
As needed - Orange segments
As needed for garnish- Chives, cut into 1-
in. (2.5-cm)
segments
Directions
Step 1: Assemble the safety equipment-single-use gloves, a digital probe thermometer with a pointed tip, ice, and a water bath with salt and sanitizing solution- for preparing food sous vide.
Step 2: Wearing clean single-use gloves, place the fish and seasonings in a single layer into plastic pouches.
Step 3: Vaccum seal the pouches of food in a chamber vacuum machine.
Step 4: Place sealed pouches in a pre-heated thermal bath with a circulator. Cook until fish reaches the desired internal temperature.
Step 5: Unless the fish is being served immediately, use an ice bath to quickly chill pouches below the temperature danger zone.
Step 6: For service, open sous vide pouches and drain the fish on paper towels. Sear the fish in a pre-heated pan until crisp. Serve with the appropriate garnishes.
Pairs Well With
It pairs nicely with red rice pilaf.
