Cold Poached Arctic Char

This super simple method for poaching char works equally well for salmon; make it a few hours before you want to serve it (or the day before), so it has time to chill. Serve it with dill sauce.

Serves 2-3.


1 Arctic char fillet (one side of a whole filleted fish), about 1 to 1 1/4 pounds

Kosher salt

Lemon slices and dill sprigs for garnish

Dill sauce for serving (if desired)


Place the char fillet skin-side down in a fish poacher or a roasting pan. Cover with cold water, and add enough to salt to make the water taste like the sea. Bring to a boil over high heat, and as soon as the water begins to boil, turn off the heat. Let the fish stand in the water for 25 minutes, then carefully transfer the fish to a platter. Let it cool, then chill it, covered with plastic film, in the fridge until ready to serve, at least two hours, or up to 24 hours. Garnish with lemon slices and dill sprigs.