Rose-Poached Arctic Char
Our Arctic Char, served with a reduced-rose shallot sauce and a side of buttery peas, is a meaty fish and needs a wine that can handle its girth. Oregon's Adelsheim 2008 Rose ($19) is more than up to the task. Known for its great Pinot Noirs, the producer makes this wine 100 percent from that grape, with complementary notes of thyme and earth running beneath a nose of fresh flowers, strawberries, and honeydew.
- 1 bottle (750 ml) rose wine
- 2 large shallots, sliced into thin rings
- 1 pound Arctic char fillet, cut into 4 pieces
- 4 tablespoons unsalted butter, cut into pieces
Bring wine and shallots to a boil in a straight-sided saute pan. Season fish with salt; add to wine, covering with a round of parchment paper. Reduce heat to medium-low; simmer 4 minutes (for medium rare). Remove fish, and bring wine to a boil; boil sauce until only 1/4 cup remains; swirl in butter. To serve, spoon sauce and shallots over fish.
SourceMartha Stewart Weddings, Spring 2010