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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

Description

Food Network Invites You To Try This Poached Arctic Char With Fiddlehead Ferns And Chanterelles Recipe From Emeril Lagasse.

Food Network