Squid Ink Penne With Arctic Char And Raclette Cream Sauce


INGREDIENTS
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
salt
olive oil
half a meyer lemon
half tablespoon cornstarch
chopped dill
reggiano parmigiano

IMG_3830

Look at this beautiful arctic char filet!

IMG_3831

Sautee the char in pieces until it is just barely cooked through, and then reserve.

IMG_3832

Deglaze with the wine, adding some black pepper.

IMG_3833

Turn down the heat and add the milk.

IMG_3834

Reduce for a little while.

IMG_3835

Whisk in the cornstarch until the sauce thickens a bit.

IMG_3836

Add some of the raclette and whisk in gently until it incorporates. Repeat until all of it is in the sauce.

IMG_3837

Add some dill and cook a little longer, salting to taste.

IMG_3838

Add the cooked pasta, some of the pasta water, and finish for a minute or so on medium high heat.

IMG_3839

Squeeze the lemon on the char, and then throw it in with the pasta, and stir very gently to heat the char.

IMG_3840

Very delicious dish!!! Thanks to my fishmonger for the char!!!

Comments

  1. Cuttlefish says

    1% milk to make a cream sauce? I suspect there is an easy way to make your delicious dish even more delicious…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>