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1
In a large saucepan, over medium heat, add 2 tablespoons of the olive oil.
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2
When hot, add the mushrooms and saute until golden brown, about 4 minutes.
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3
Remove the mushrooms from the pan and set aside.
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4
Add the remaining tablespoon of olive oil to the same pan, and add the shallots, carrots and celery.
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5
Season with salt and pepper and saute until the vegetables start to wilt, 4 to 6 minutes.
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6
Stir in the garlic, bay leaf and thyme leaves and cook until fragrant, about 1 minute.
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7
Add the red wine and cook until almost all of the liquid is evaporated, about 3 minutes.
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8
Add the chicken stock, white beans, and reserved mushrooms; bring to a simmer and cook until sauce is slightly thickened, about 8 minutes.
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9
Remove from the heat and stir in half of the parsley.
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10
Add the butter little by little until sauce is thick and butter is completely incorporated.
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11
Taste and adjust seasoning, if necessary.
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12
Set sauce aside, keeping warm (do not allow sauce to boil or it will separate).
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13
Season both sides of the arctic char with salt and pepper.
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14
Prepare a stovetop smoker according to manufacturer's directions using either alder or apple smoking chips.
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15
When the smoker is ready, place the char fillets on a lightly oiled tray inside the smoker and close the lid.
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16
Smoke the char over medium-high heat until just cooked through, about 20 minutes.
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17
Serve the arctic char fillets over a spoonful of the white bean and mushroom ragout.
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18
Garnish with the remaining chopped parsley and chopped chives.
