Rose-Poached Arctic Char
Arctic Char is a meaty fish -- here it's served with a reduced-rose shallot sauce and a side of buttery peas.
- Servings: 4
Source: Martha Stewart Weddings, Spring 2010
- 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.