Deep Poached Arctic Char & Gulf Pink Shrimp

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Arctic char has a rich taste with combined flavor notes of trout and salmon. The deep poaching method is seldom used but is a great, healthy way to prepare fish!

Yield: 4 servings

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Ingredients

  • 12 ounces Arctic Char fillet
  • 4 ounces (15 pieces) Florida Pink Shrimp
  • 5 quarts water
  • 1 cup vinegar cider
  • 2 teaspoons kosher salt
  • 1 pound yellow onion sliced
  • 8 ounces leeks sliced
  • 8 ounces carrots sliced
  • 8 ounces celery sliced
  • 8 ounces parsnip sliced
  • 2 each thyme sprigs
  • 6 each parsley stems
  • 2 each dill stems
  • 2 each tarragon stems
  • 3 each bay leaf
  • 10 each black peppercorns
  • 3 each whole clove

Directions

  1. Clean and cut Char into Tranche. Season and tie into a medallion.
  2. Peel and devein shrimp. Combine the remaining ingredients in a large 4-inch deep pot.
  3. Bring the mixture to between 150 and 185 degrees.
  4. Submerge the fish fillet in the court bouillon and poach 9 minutes.
  5. Add shrimp and continue to poach for 3 more minutes, remove the fish and drain, blot lightly.
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