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

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Look at this beautiful arctic char filet!

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

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Deglaze with the wine, adding some black pepper.

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Turn down the heat and add the milk.

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Reduce for a little while.

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Whisk in the cornstarch until the sauce thickens a bit.

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

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

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

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

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