ezRecipe-Zee: Cooking Recipe: How to make Poached Arctic Char With Fiddlehead Ferns And Chanterelles

Poached Arctic Char With Fiddlehead Ferns And Chanterelles

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish, Copy Cat / Restaurant

Ingredients:

2 1/2 cups          fish stock
1 1/2 cups          dry white wine
6     slices        lemon
4     whole         black peppercorns
1     slice         yellow onion
1                   bay leaf
1     sprig         thyme
1/4   teaspoon      salt
1     pinch         cayenne
1                   Arctic Char fillet - (2 to 2 1/2 lbs)
3/4   pound         fiddlehead ferns
4     tablespoons   unsalted butter
3     tablespoons   chopped shallots
1     teaspoon      minced garlic
1     pound         chanterelle mushrooms
                    and tough ends removed, quartered
1/2   teaspoon      salt
1/4   teaspoon      freshly-ground black pepper
1     tablespoon    chopped fresh thyme
1/4   cup           dry white wine
1/4   cup           chicken stock
1     tablespoon    minced fresh parsley

Directions: one line for each direction. When saved the lines will be numbered.

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.
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.
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.
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.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* EMERIL LIVE with Emeril Lagasse - (Show # EM-1E22) - from the TV FOOD NETWORK