Gingerbread Man »« Burrata And Steak And “Garnet Yam”

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Your email address will not be published.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>