Olive Oil Poached Arctic Char with Squash/Parsnip "noodles"

I love this poaching method; it's incredibly easy, and the fish does not absorb the oil. Moreover, the oil helps keep the fish nice and moist.

Olive Oil Poached Arctic Char

- Arctic char fillet, with pin bones removed
- salt/pepper
- olive oil
- 2 lemons (sliced)
- cilantro (leaves only)

1. Cut fillet into portions, salt and pepper. Let sit for 10 minutes.
2. Slice one lemon, and layer on bottom of oven safe pan.
3. Place fillet portions on top of lemon slices.
4. Cover with coarsely chopped cilantro, remaining sliced lemon.
5. Cover with olive oil.
6. Bake in oven at 250 degrees F for at least 1 hour, or until fish meat is tender.
7. Remove, and serve with accompaniments.

Squash/Parsnip "Noodles"

- 2-3 squash
- 2 parnips (peeled)

1. Using a channel knife, cut "noodles" from squash (with skin on) and parsnips (peeled).
2. Blanch for 1 minute in boiling water, then remove and rinse under cold water.
3. Quickly sautee for 30 seconds over high heat.
4. Serve with arctic char from above.

Brown Butter

- 1-2 Tbsp unsalted butter

1. Heat butter until milk solids brown.
2. Strain using cheesecloth.
3. Drizzle over fish.

Ensemble product served with some previously made pea puree, and a medley of tomatoes .