Deep Poached Arctic Char & Gulf Pink Shrimp

Ingredients

• 12 ounces Arctic Char fillet
• 4 ounces (15 pieces) Florida Pink Shrimp
• 5 quarts water
• 1 cup vinegar cider
• 2 teaspoons kosher salt
• 1 pound yellow onion sliced
• 8 ounces leeks sliced
• 8 ounces carrots sliced
• 8 ounces celery sliced
• 8 ounces parsnip sliced
• 2 each thyme sprigs
• 6 each parsley stems
• 2 each dill stems
• 2 each tarragon stems
• 3 each bay leaf
• 10 each black peppercorns
• 3 each whole clove

Instructions

1. 1
   Clean and cut Char into Tranche. Season and tie into a medallion.
2. 2
   Peel and devein shrimp. Combine the remaining ingredients in a large 4-inch deep pot.
3. 3
   Bring the mixture to between 150 and 185 degrees.
4. 4
   Submerge the fish fillet in the court bouillon and poach 9 minutes.
5. 5
   Add shrimp and continue to poach for 3 more minutes, remove the fish and drain, blot lightly.