Ingredients Jump to Instructions ↓

  1. 2 1/2 cups fish stock

  2. 1 1/2 cups dry white wine

  3. 6 slices lemon

  4. 4 whole black peppercorns

  5. 1 slice yellow onion

  6. 1 bay leaf

  7. Sprig thyme

  8. 1/4 teaspoon salt

  9. Pinch cayenne

  10. 1 side of fresh Artic Char, about 2 - 2 1/2 pounds

  11. 3/4 pound fiddlehead ferns, rinsed and trimmed

  12. 4 tablespoons unsalted butter

  13. 3 tablespoons chopped shallots

  14. 1 teaspoon garlic

  15. 1 pound chanterelle mushrooms, wiped clean and tough ends removed, quartered

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon ground black pepper

  18. 1 tablespoon chopped fresh thyme

  19. 1/4 cup dry white wine

  20. 1/4 cup chicken stock

  21. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Have fish stock heated in a small saucepan on the stove.

  2. In a large, deep skillet or sauté pan, combine the fish stock, wine, lemon, peppercorns, onion slice, bay leaf, thyme, salt and cayenne and bring to a gentle boil. Reduce the heat and simmer for 5 minutes. Add the fish skin side down, cover, and poach at a simmer until just cooked through, about 8 minutes.

  3. While the fish is cooking, bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels.

  4. In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the mushrooms, salt, pepper and thyme, and cook, stirring, for 3 minutes. Add the wine and chicken stock, and simmer, stirring, until the liquid has almost evaporated, 4 minutes. Add the fiddlehead ferns and parsley and cook over high heat until warmed through, about 1 to 2 minutes.

  5. Remove the fish from the poaching liquid and place on a serving platter. Spoon the Fiddlehead Fern-Chaterelle mixture over the fish and serve immediately.

  6. Yield : 4 servings


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