Petite Jaqueline
Seared Arctic Char from Chef Nick Renzi
Sauce:
2c fish stock
2 shallots
1/3c white wine
1/3c dry vermouth
1 1/4c creme fraiche
Lemon juice
Salt
White pepper
Fish dry rub:
Dry fennel seed - toasted
Dry rosemary
Orange zest
- Lightly crush to create a rub.
Additional ingredients:
1/2c Spinach
1/4c arugula
1x 5.5 oz Arctic char
For the sauce:
Reduce fish stock with chopped shallot until nearly "dry," add white wine and vermouth. Reduce again.
Strain.
Slowly add the creme fraiche, stirring in each addition.
Heat until simmering.
Add spinach and arugula.
Stir for 35 seconds until greens partially wilt.
Season with lemon juice, salt and white pepper
For Arctic char
Season with salt and the dry rub
Place in a hot oiled pan skin side down
Reduce to medium heat until skin is crispy and lifts from pan.
Add 2 T butter and baste fish
Place in 500F oven for 5 minuets or until fish is cooked.
Serve fish skin side up on top of sauce.