Poached Arctic Char With Fiddlehead Ferns And Chanterelles

Recipe Ingredients

2 1/2 cups	592ml	Fish stock
1 1/2 cups	355ml	Dry white wine
6		Lemon
4		Black peppercorns
1		Yellow onion
1		Bay leaf
1 section		Thyme
1/4 teaspoon	1.3ml	Salt
1		Cayenne
1		Arctic Char fillet - (2 to 2 1/2 lbs)
3/4 lb	340g / 11oz	Fiddlehead ferns - rinsed, trimmed
4 tablespoons	60ml	Unsalted butter
3 tablespoons	45ml	Chopped shallots
1 teaspoon	5ml	Minced garlic
1 lb	454g / 16oz	Chanterelle mushrooms - wiped clean,
		And tough ends removed, quartered
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped fresh thyme
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Chicken stock
1 tablespoon	15ml	Minced fresh parsley

Recipe Instructions

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.

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.

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E22) - from the TV FOOD - NETWORK

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