- 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 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.