Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse the 2 (170 gram/6 ounce) Arctic char fillets and pat them dry with paper towels, then finely mince the 0.5 whole preserved lemon, including both the rind and pulp.

2. 2

   Prepare the vegetables by scrubbing and halving the 6 small new potatoes, peeling and slicing the 2 medium carrots into 1-inch pieces, and thinly slicing the white and light green parts of the 1 small leek.

3. 3

   In a large pot or Dutch oven, combine 4 cups (960 ml) of vegetable broth, 0.5 cup (120 ml) of dry white wine, the finely minced 0.5 whole preserved lemon, and 0.25 cup of chopped fresh dill, reserving a pinch for garnish, then bring the mixture to a gentle simmer over medium heat.

4. 4

   Add the 6 small new potatoes, 2 medium carrots, and 1 small leek slices to the simmering broth, allowing them to cook for 10-12 minutes until they are tender-crisp.

5. 5

   Gently place the 2 (170 gram/6 ounce) Arctic char fillets into the simmering broth, ensuring they are mostly submerged.

6. 6

   Poach the Arctic char fillets for 5-7 minutes, or until the fish is opaque and flakes easily with a fork, being careful not to overcook it.

7. 7

   Carefully remove the poached fish and vegetables from the broth using a slotted spoon and arrange them onto two serving plates.

8. 8

   Whisk 2 tablespoons of unsalted butter and an optional 1 tablespoon of heavy cream into the remaining hot broth in the pot, adjusting seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then spoon the flavorful broth over the fish and vegetables and garnish with the reserved fresh dill.