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Deep Poached Arctic Char & Gulf Pink Shrimp
Arctic char has a rich taste with combined flavor notes of trout and salmon. The deep poaching method is seldom used but is a great, healthy way to prepare fish!
Ingredients 12 ounces Arctic Char fillet 4 ounces (15 pieces) Florida Pink Shrimp 5 quarts water 1 cup vinegar cider 2 teaspoons kosher salt 1 pound yellow onion sliced 8 ounces leeks sliced 8 ounces carrots sliced 8 ounces celery sliced 8 ounces parsnip sliced 2 each thyme sprigs 6 each parsley stems 2 each dill stems 2 each tarragon stems 3 each bay leaf 10 each black peppercorns 3 each whole clove Directions Clean and cut Char into Tranche. Season and tie into a medallion. Peel and devein shrimp. Combine the remaining ingredients in a large 4-inch deep pot. Bring the mixture to between 150 and 185 degrees. Submerge the fish fillet in the court bouillon and poach 9 minutes. Add shrimp and continue to poach for 3 more minutes, remove the fish and drain, blot lightly.
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