Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 1/2 cup white wine

  3. 2 tablespoons orange zest

  4. 1 sprig fresh rosemary plus

  5. 1 tablespoon chopped rosemary , for garnishing

  6. 2 ounces heavy cream

  7. 2 ounces butter , cold and cubed Salt and freshly ground black pepper

  8. 8 orange segments

  9. 4 (6-ounce) pieces arctic char , skin removed Salt and pepper 1/2-ounce olive oil

  10. 2 cups cooked wild rice

Instructions Jump to Ingredients ↑

  1. In a saucepot over medium heat add orange juice, white wine , orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil . Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm. Fish: In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side. Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.


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