Pan Roasted Arctic Char With Orange And Rosemary Beurre Blanc
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Orange Juice1 cup
White Wine2 tbsps
Orange Zest60 g
Heavy Cream1
Salt30 g
Olive Oil2 cups
Cooked Wild RiceDirections:
1
In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary
2
Reduce to 1/2 cup of liquid
3
Strain and return to saucepot
4
Over medium heat whisk in the cream and bring to a low boil
5
Turn heat to low and whisk in cold cubes of butter
6
Remove rosemary sprig and season with salt and pepper, to taste
7
Reserve warm
8
In a skillet over medium heat add the olive oil
9
Season the fillets with salt and pepper, then add to the hot pan
10
Allow fish to cook until golden brown, about 2 to 3 minutes per side
11
Remove fish from pan and place on top of warmed wild rice
12
Add sauce around and over fish
13
Garnish with chopped rosemary and orange segments