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Poached Arctic Char With Fiddlehead Ferns And Chanterelles

  • Yield: 4 servings


  • 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


  • In a large, deep skillet or sauté 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.