Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped leeks (white part only)
- ½ cup finely chopped onion
- ½ cup finely chopped fennel
- ¼ cup minced fennel tops
- Salt and ground white pepper
- 1 3 1/2-pound arctic char, boned and left whole
- 5 tablespoons unsalted butter
- 1 shallot, minced
- ¼ cup white wine vinegar
- ½ cup dry white wine
4 servings
Preparation
- Heat oil in large skillet. Add leeks, onion and fennel. Sauté until soft. Add 2 tablespoons fennel tops. Season with salt and pepper.
- Season inside of whole fish with salt and pepper. Spread leek mixture down center. Close up and tie fish with butcher’s cord at 2-inch intervals. Pat skin of fish dry.
- Heat oven to 450 degrees. Lightly butter bottom of baking pan. Melt 1 tablespoon butter in a large nonstick skillet. Brown fish over high heat on one side, about 1 minute. Turn fish, then at once transfer to baking pan browned side up. Place on upper rack of oven for 25 minutes.
- Add shallots, vinegar and wine to skillet. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup. Remove from heat.
- When fish is done, transfer to serving platter and remove cords. Return skillet to medium heat. Whisk in remaining butter a tablespoon at a time. Add salt and pepper to taste. Pour sauce over fish, scatter remaining fennel tops over and serve.
Dining and Cooking