Name: Poached Arctic Char Provençal with Fennel Vinaigrette
Ingredients: 1 plum tomato, peeled, seeded, and finely chopped (about ¾ cup); Kosher salt or coarse sea salt; ¼ cup dry white wine mixed with ¼ cup fish broth or water; 1 tablespoon small capers; 2 tablespoons coarsely chopped oil-cured black olives; 1½ tablespoons extra-virgin olive oil, or more if needed, divided; 1 large clove garlic, chopped; 1 teaspoon good-quality balsamic vinegar; Freshly ground black pepper; 1 cup fennel cut into matchsticks or thin slices, some fronds reserved and chopped; 1 small shallot, chopped; ½ teaspoon dried basil; 2 tablespoons finely chopped flat-leaf parsley; 2 (5−6 ounces each) Arctic char fillets with skin on, blotted dry, pinbones removed

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Arctic char (also called steelhead trout) fillets have a lovely coral color and a flavor that’s a cross between trout and salmon. It partners well with the tastes of Provence like fennel, olives, and capers. It was inspired by a dish served to me at the Imperial Hotel in Vienna, where I was writing about new Austrian cuisine. I guess the chef liked Provence as much as I do.