Poached Arctic Char with Fiddlehead Ferns and Chanterelles Recipe

Name: Poached Arctic Char with Fiddlehead Ferns and Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Reduce the heat and simmer for 5 minutes.
3
Add the fish skin side down, cover, and poach at a simmer until just cooked through, about 8 minutes.
4
While the fish is cooking, bring a medium pot of salted water to a boil.
5
Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes.
6
Drain in a colander and shock in an ice bath.
7
Drain on paper towels.
8
In a large skillet, melt the butter over medium-high heat.
9
Add the shallots and garlic, and cook for 1 minute.
10
Add the mushrooms, salt, pepper and thyme, and cook, stirring, for 3 minutes.
11
Add the wine and chicken stock, and simmer, stirring, until the liquid has almost evaporated, 4 minutes.
12
Add the fiddlehead ferns and parsley and cook over high heat until warmed through, about 1 to 2 minutes.
13
Remove the fish from the poaching liquid and place on a serving platter.
14
Spoon the fiddlehead fern-chaterelle mixture over the fish and serve immediately.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 cups fish stock, 1 1/2 cups dry white wine, 6 slices lemon, 4 whole black peppercorns, and more.

Yes, Poached Arctic Char with Fiddlehead Ferns and Chanterelles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Arctic Char with Fiddlehead Ferns and Chanterelles

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