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Poached Artic Char with Fiddlehead Ferns and Chanterelles

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

    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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