Arctic Char and Leek Soup with Dill Oil

Instructions

1. 1Cut the about 450 g Arctic Char Fillets into 2.54 cm pieces.
2. 2Thinly slice the 2 medium Leeks, using only the white and light green parts, and rinse them very well in a colander to remove any grit. Peel and dice the 2 medium Potatoes into 1.27 cm cubes.
3. 3In a large heavy-bottomed pot, melt the 2 tablespoons of Butter over medium heat (176.7°C / 175°C). Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes until they are soft and translucent.
4. 4Add the diced potatoes and the 5 cups of Fish Stock to the pot. Bring the mixture to a gentle simmer over medium-high heat (204.4°C / 200°C), then reduce the heat to low (121.1°C / 120°C), cover, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
5. 5Stir in the 0.5 cup of Heavy Cream. Heat the soup gently for 2-3 minutes until it is warmed through, being careful not to let it boil.
6. 6Gently place the about 450 g Arctic Char Fillets pieces into the soup. Cook for 4-6 minutes, or until the fish is opaque and flakes easily. The internal temperature should reach 63°C.
7. 7While the fish cooks, combine the 0.5 cup Dill and 0.25 cup Olive Oil in a blender. Blend until the dill is completely pureed into the oil, creating a smooth green oil. Season this dill oil with 0.5 teaspoon Salt.
8. 8Stir the 1 tablespoon Lemon Juice into the soup. Season the soup with 0.25 teaspoon White Pepper and more salt if needed, tasting carefully.
9. 9Serve the soup hot, drizzled generously with the prepared dill oil.

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