Arctic Char with Tarragon Beurre Blanc & Strawberry Fennel Salad



2 lbs Arctic Char, left whole
olive oil
2 medium shallots, sliced
handful of tarragon
1 ½ cups white wine

2 cups heavy cream
2 T. butter
1 bulb fennel, chopped, fronds reserved
2 cups strawberries, sliced
Lemon olive oil
salt and pepper


  1. Coat the Arctic Char in olive oil, season with salt and pepper.  Place skin side down on a sheet pan. Set aside.  Preheat oven to 350.
  2. In a saucepan, place shallots, tarragon, and white wine and bring to a simmer, reduce to ½ cup.  In another saucepan, reduce the heavy cream to 1 cup over medium low heat.
  3. When both liquids have been reduced, whisk the wine into the cream off the heat, strain and whisk in butter, reserve, keeping it warm.
  4. In a bowl, add the fennel, strawberries, and lemon olive oil together and season with salt and pepper.  Set aside.
  5. Bake the fish for about 5 minutes on bottom rack; turn the broiler on moving the fish to the top rack in the oven.  Broil for about 2 minutes.  This should give you a nice medium, rare middle.
  6. Divide fish into 4 equal parts, serve with the sauce and salad, garnish with the fennel fronds.

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