Инструкции

• 1 - Prep Vegetables and Fish:
  Dice the carrots, parsnip, celeriac, and potatoes into small, even-sized cubes. Slice the leek and finely chop the onion. Cut Arctic char fillets into 3cm cubes and pat dry. Set aside.
• 2 - Sauté Aromatics:
  In a large Dutch oven or soup pot, melt butter over medium heat. Add onions and leeks; sauté until translucent but not brown. Stir in carrots, parsnips, celeriac, and potatoes. Sauté for an additional 5 minutes.
• 3 - Deglaze and Season:
  Pour in white wine (if using) and use a wooden spoon to scrape any brown bits from the bottom. Let the wine reduce for 2 minutes. Add bay leaf, crushed juniper berries (if using), and peppercorns.
• 4 - Simmer the Broth:
  Add the fish stock. Bring to a gentle boil, then reduce to a simmer. Cook, half-covered, for 20–25 minutes or until root vegetables are tender.
• 5 - Poach Arctic Char:
  Carefully add the Arctic char cubes to the simmering broth. Poach gently for 5–6 minutes, until the fish is just cooked through and flakes easily but is still moist.
• 6 - Finish and Serve:
  Remove bay leaf and juniper berries. Season broth with salt and freshly ground black pepper to taste. Ladle the broth and fish into bowls. Garnish with fresh parsley and lemon zest just before serving.