This past holiday season, I found myself entertaining for the masses (ie. friends and family) and my dish of choice was Char.  Described as a cross between trout and salmon, this peachy fish cooks beautifully ‘en papillote’ (in an air-tight envelope of parchment paper) in all forms: whole, filleted, or individually portioned.  The following recipe shows how to cook a whole char with garnishes.  See the link at the end for detailed instructions on how to filet the fish once it is cooked.

Difficulty:

Prep Time: 25 minutes

Cook Time: 30 minutes

Serves 2-3 people

Ingredients:

1 Carnival Squash (or Acorn squash)

4 Tbsp. Extra Virgin Olive Oil

Sea Salt & White Pepper or Esplette

2 lb. Char, cleaned (2.3 lbs before cleaning)

8-10 fresh Figs

6-7 sprigs Tarragon, + 2 Tbsp chopped leaves

2 small Shallots, one sliced, one finely diced

¾ cup Dry White Wine, or Vermouth

¼ cup Chicken stock or water

1 T Black cracked pepper

Juice and zest of 1 lemon

2 Egg yolks

Technique:

•Preheat oven to 375˚F.

•Cut squash in half and remove seeds with a serrated butter curler or sharp spoon, season with EVO the salt & pepper.

•Rinse the char in cold water, pat dry, and arrange diagonally on a large piece of parchment over a sheet pan.

oIf you have access to fig leaves, they can be used instead or in addition to parchment for added flavor & authenticity.

•Arrange figs around the fish, drizzle both with EVO and season with salt and pepper/espelette inside and out. 

•Stuff the cavity with 3-4 large sprigs of tarragon and one shallot, sliced thin, then pour ¼ cup wine/vermouth inside fish. 

•Meanwhile, combine diced shallot, ½ cup wine/vermouth, chicken stock, 3 large tarragon sprigs, and cracked pepper in a small pot.  Bring to a boil and reduce by one third.

•Remove tarragon sprigs from reduction.  Add egg yolks to a small bowl and slowly whisk in half the reduction, then return to the small pot, whisking over low heat for 1-2 minutes until it thickens.

•Slowly whisk in lemon juice and add chopped tarragon.  Check consistency (should coat a spoon), season to taste with salt & pepper, turn off heat and leave covered in a warm place.