Recipe: Poached Arctic Char wiith Cous Cous for Tom

Poached Arctic Char in Butter Cream Sambuca Sauce with Cous Cous
Source from the show: The Iceland Adventure Part One - Fishing on Top of the World

1 Tablespoon oil
1 Lemon, thinly sliced
3-4 Cloves garlic - peeled or unpeeled
1 Onion - sliced
2 Stalks celery - sliced
2 Shallots, thinly sliced
Parsley stalks
1 Cup whipping cream
2-3 Tablespoons unsalted butter

Heat the oil in a saucepan and add next six ingredients - lemon through parsley stalks. Cook and stir over medium heat until softened - approximately 5-8 minutes. Do not brown. Add Sambuca and simmer for a few minutes until reduced slightly. Add whipping cream - simmer approximately 10 minutes. Strain through a fin sieve, pressing on solids to extract all juices. Put back on the stove - add butter and heat gently. Keep warm over low heat.

Cous Cous:

3 tablespoons each finely chopped:
Carrots
Leeks
Red pepper
Yellow pepper
Celery
Onion
Zucchini
2 Garlic cloves, finely chopped
1 Tablespoon olive oil
1 Cup dry white wine
1/2 Cup cous cous

Heat oil in frying pan . Add all the vegetables carrots through garlic - and saute gently until softened. Add white wine and boil for a few moments. Add cous cous and stir well to incorporate all the vegetables and grains. Cover and keep warm.

Fish:

4 Fillets Arctic Char - approximately 3-4 ounces each.
You may substitute any other firm fleshed fish.
1 Lemon sliced
1 Cup white wine
3/4 Cup water
1 Teaspoon salt

Combine all poaching ingredients in a saute pan and bring to a boil. Lower heat until liquid is at a simmer. Add fish and poach for approximately 3 to 4 minutes depending on thickness of the fish. Place cous cous in individual dishes or rings and unmould onto plate. Place fish on top and drizzle sauce all around. Garnish with pieces of shallot or edible flowers.