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A sophisticated fusion dish featuring slow-simmered arctic char and wild forest mushrooms in a savory reduction.
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Ingredients
- 4 6oz portions Arctic Char Fillets
- 2 cups Chanterelle Mushrooms
- 3 tablespoons Unsalted Butter
- 1/2 cup Dry White Wine
- 1/4 cup Heavy Cream
- 2 tablespoons Fresh Dill
- 2 minced Shallots
- 1 tablespoon Lemon Juice
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- 1
Pat the arctic char fillets dry with paper towels and season both sides with sea salt and black pepper.
- 2
Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming.
- 3
Sear the fillets skin-side down for 4 minutes until crispy, then flip and cook for 2 more minutes; remove and set aside.
- 4
In the same skillet, add the remaining butter and sauté the minced shallots until translucent.
- 5
Add the chanterelle mushrooms and cook until they release their moisture and turn golden brown.
- 6
Deglaze the pan with white wine, scraping up any browned bits, and simmer until the liquid is reduced by half.
- 7
Stir in the heavy cream and lemon juice, simmering for 2 minutes until the sauce thickens slightly.
- 8
Return the fish to the pan briefly to warm through, garnish with fresh dill, and serve immediately.
Nutrition per Serving
415
Calories
34g
Protein
6g
Carbs
28g
Fat
1g
Fiber
2g
Sugar
620mg
Sodium
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