method:
Bring wine, cherry blossoms and water to a simmer or 160° in a small, deep sided pan. Place sablefish filets in liquid and maintain heat on medium. Temperature will drop when fish is added, so gently bring poaching liquid back up to 160°. Season generously with sea salt and then let cook slowly, approximately 10 minutes for 1 inch filets.
While fish is poaching, melt 1 T butter in a small sauté pan. Once golden brown, add the shallots and cherries. Toss gently and sauté until the cherries release their juices. Season with kosher salt. Add the white balsamic vinegar and reduce on medium heat until it becomes a thick syrup. Add the remaining butter and the herbs and toss off the heat to incorporate
In a blender, begin to chop arugula and slowly add in olive oil until combined. Add a large pinch of kosher salt.
to serve:
Remove sablefish from the poaching liquid. Spread 1 T of the arugula oil across the plate and place fish on plate. Equally divide cherries on side of each plate, as well as the balsamic syrup.
