Poached Arctic Char with Fiddlehead Ferns and Chanterelles

1. 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.

2. 2

   Reduce the heat and simmer for 5 minutes.

3. 3

   Add the fish skin side down, cover, and poach at a simmer until just cooked through, about 8 minutes.

4. 4

   While the fish is cooking, bring a medium pot of salted water to a boil.

5. 5

   Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes.

6. 6

   Drain in a colander and shock in an ice bath.

7. 7

   Drain on paper towels.

8. 8

   In a large skillet, melt the butter over medium-high heat.

9. 9

   Add the shallots and garlic, and cook for 1 minute.

10. 10

    Add the mushrooms, salt, pepper and thyme, and cook, stirring, for 3 minutes.

11. 11

    Add the wine and chicken stock, and simmer, stirring, until the liquid has almost evaporated, 4 minutes.

12. 12

    Add the fiddlehead ferns and parsley and cook over high heat until warmed through, about 1 to 2 minutes.

13. 13

    Remove the fish from the poaching liquid and place on a serving platter.

14. 14

    Spoon the fiddlehead fern-chaterelle mixture over the fish and serve immediately.

* Per serving · 4 servings · Values may vary.