Arctic Char Stuffed with Leeks

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped leeks (white part only)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped fennel
• 1/4 cup minced fennel tops
• Salt and ground white pepper
• 1 3 1/2-pound arctic char, boned and left whole
• 5 tablespoons unsalted butter
• 1 shallot, minced
• 1/4 cup white wine vinegar
• 1/2 cup dry white wine

1. Heat oil in large skillet.
2. Add leeks, onion and fennel.
3. Saute until soft.
4. Add 2 tablespoons fennel tops.
5. Season with salt and pepper.
6. Season inside of whole fish with salt and pepper.
7. Spread leek mixture down center.
8. Close up and tie fish with butcher's cord at 2-inch intervals.
9. Pat skin of fish dry.
10. Heat oven to 450 degrees.
11. Lightly butter bottom of baking pan.
12. Melt 1 tablespoon butter in a large nonstick skillet.
13. Brown fish over high heat on one side, about 1 minute.
14. Turn fish, then at once transfer to baking pan browned side up.
15. Place on upper rack of oven for 25 minutes.
16. Add shallots, vinegar and wine to skillet.
17. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup.
18. Remove from heat.
19. When fish is done, transfer to serving platter and remove cords.
20. Return skillet to medium heat.
21. Whisk in remaining butter a tablespoon at a time.
22. Add salt and pepper to taste.
23. Pour sauce over fish, scatter remaining fennel tops over and serve.

extra virgin olive oil, leeks, onion, fennel, fennel tops, salt, char, unsalted butter, shallot, white wine vinegar, white wine

Taken from cooking.nytimes.com/recipes/7030 (may not work)