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1
In a saute pan over medium-low heat, warm 3 tablespoons of the oil.
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2
Add mushrooms, season, cover pan, and cook 10 minutes.
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3
Push mushrooms into a ring around sides of pan and add shallots and garlic to center of pan.
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4
Season.
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5
Cook, covered, until shallots are translucent, about 4 minutes.
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6
Sprinkle pan with flour and stir to coat ingredients.
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7
When flour has dissolved, stir in vinegar.
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8
Increase heat to high and cook, uncovered, until very little liquid is visible.
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9
Add stock and cook until reduced to a medium-bodied sauce, 14 to 17 minutes.
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10
Chop 1 tablespoon tarragon, add to mushroom sauce, and simmer 1 minute.
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11
Season sauce with salt and pepper and keep warm.
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12
Heat 2 tablespoons of the oil in a saute pan over high heat until very hot.
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13
Sprinkle skin side of fillets with salt and pepper.
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14
Lay fillets skin side down in oil and saute until skin is brown and crisp, about 3 minutes.
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15
Pat dry the top sides of fillets, season, and flip.
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16
Cook on second side 2 to 3 minutes.
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17
Remove to plate and keep warm.
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18
Pour off oil from pan and clean with a bunched paper towel.
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19
Return pan to high heat.
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20
Add remaining 1 teaspoon oil to pan.
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21
While oil heats, place sprouts or other greens in a large bowl and toss with a sprinkling of salt and pepper.
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22
Add seasoned shoots to very hot oil and saute 1 to 2 minutes, until shoots are wilted and slightly charred.
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23
Spoon mushroom sauce over each dish.
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24
Layer char fillet on the sauce and scatter pea shoots over entire dish.
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25
Serve hot.
