Poached Arctic Char with Fiddlehead Ferns and Chanterelles (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
sprig thyme |
1/4 teaspoon salt |
pinch cayenne |
1 (2 to 2 1/2 pound) arctic char fillet |
3/4 pound fiddlehead ferns, rinsed and trimmed |
4 tablespoons unsalted butter |
3 tablespoons chopped shallots |
1 teaspoon garlic |
1 pound chanterelle mushrooms, wiped clean and tough ends removed, quartered |
1/2 teaspoon salt |
1/4 teaspoon 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:
1. In a large, deep skillet or saute 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.
2. 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.
3. 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.
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