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Deep Poached Arctic Char & Gulf Pink Shrimp

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This recipe participated in the Chef of the Year awarded to Master Chef Scott.


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Main Ingredient
Cooking Method
From The Show

12 ounces Artic Char fillet
4 ounces (15 pieces) Florida Pink Shrimp
5 quarts water
1 cup vinegar cider
2 teaspoons kosher salt
1 pound yellow onion sliced
8 ounces leeks sliced
8 ounces carrots sliced
8 ounces celery sliced
8 ounces parsnip sliced
2 each thyme sprigs
6 each parsley stems
2 each dill stems
2 each tarragon stems
3 each bay leaf
10 each black peppercorns
3 each whole cloves



Clean and cut Char into Tranche. Season and tie into a medallion. Peel and devein shrimp. Combine the remaining ingredients in a large 4 inch deep pot. Bring the mixture to between 150 and 185 degrees. Submerge the fish fillet in the court bouillon and poach 9 minutes. Add shrimp and continue to poach for 3 more minutes, remove the fish and drain, blot lightly.


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