Braised Whole Char with RosÃ© Court Bouillon and Chanterelles2018-11-20
- Yield : 4 to 6 servings
- Cook Time : 30m
- Ready In : 10m
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- 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 rosA(C) wine
- 1 pound chanterelles
- 1 pound pearl onions
Preheat the oven to 400 degrees F.
Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and rosÃ©. 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.)
Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a sautÃ© pan; cook for 5 minutes.
Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot.