one pound arctic char filet
half pound squid ink penne
one cup 1% milk
half cup dry white wine
third cup grated raclette (we used Reading Raclette, from Vermont)
ground black pepper
half a meyer lemon
half tablespoon cornstarch
Look at this beautiful arctic char filet!
Sautee the char in pieces until it is just barely cooked through, and then reserve.
Deglaze with the wine, adding some black pepper.
Turn down the heat and add the milk.
Reduce for a little while.
Whisk in the cornstarch until the sauce thickens a bit.
Add some of the raclette and whisk in gently until it incorporates. Repeat until all of it is in the sauce.
Add some dill and cook a little longer, salting to taste.
Add the cooked pasta, some of the pasta water, and finish for a minute or so on medium high heat.
Squeeze the lemon on the char, and then throw it in with the pasta, and stir very gently to heat the char.
Very delicious dish!!! Thanks to my fishmonger for the char!!!