Chilled Poached Arctic Char + Summer Vegetables

Contributed by: Chef Sarah Stegner

Chilled Poached Arctic Char and Summer Vegetables

Recipe type: Yield: 2 Prep time: Cook time: Total time:

Tender arctic char with flavorful vegetables for a tasty summer meal.


2 pieces 5.5oz Arctic Char
1/4 t                Sea salt
Pinch                Fresh Ground black pepper
                         Sprigs of each Herb (chives, parsley, thyme)
1 t                    Lemon juice
1 T                   Apple cider vinegar
1 T                   Olive oil

1 C                   Mushrooms – trimmed, cleaned
1/4 C               Shallots – peeled, sliced
1 C                   Squash & Zucchini – trimmed, cut up
1/2 lb              Tomatoes total (heirloom & Charry tomatoes)
Pinch               Sea salt
Pinch               Fresh Ground pepper
2 T                   Olive oil
                        Herbs – for garnish


  1. In a 10 inch pan put the fish, herbs, lemon juice, sea salt & fresh ground black pepper.
  2. Pour water over it just enough to cover the fish.
  3. Slowly bring with water up until it is steaming.
  4. Then take it off the stove.
  5. Remove the fish from the pan.
  6. Return the pan onto the stove and simmer the liquid until it is reduced to about 1/4 cup.
  7. Remove the herbs.
  8. Allow to cool.
  9. Then add the apple cider vinegar and the olive oil.
  10. Stir well.
  11. Clean the brown off the underside of the fish, flake the fish.
  13. In a medium size pan over medium high heat add olive oil.
  14. Put the mushrooms in the hot pan.
  15. Season the mushrooms with salt and pepper.
  16. Allow them to sear until golden brown then stir them and remove from the pan.
  17. Add the shallots into the pan and season.
  18. Stir the shallots, reduce the heat.
  19. Cook until tender.
  20. In a medium size pan over medium high heat add the olive oil.
  21. Put the zucchini and summer squash in the pan.
  22. Season the squash.
  23. Cook until lightly browned.
  24. Remove from the pan.
  25. Slice the tomatoes in halves and wedges.
  26. Season with salt and pepper.

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