Recipe courtesy of Jonathan Waxman

Braised Whole Char with Rosé Court Bouillon and Chanterelles

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

3 ounces (6 tablespoons) unsalted butter, plus more for greasing pan

One 3-pound arctic char, cleaned

8 ounces button mushrooms, chopped 

2 cloves garlic 

2 yellow onions, chopped 

One 750-ml bottle rosé wine 

1 pound chanterelles 

1 pound pearl onions

Directions

  1. Preheat the oven to 400 degrees F.
  2. Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosé. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.)
  3. Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sauté pan; cook for 5 minutes.
  4. Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.