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Ingredients

• 4 6oz portions Arctic Char Fillets
• 2 cups Chanterelle Mushrooms
• 3 tablespoons Unsalted Butter
• 0.5 cup Dry White Wine
• 0.25 cup Heavy Cream
• 2 tablespoons Fresh Dill
• 2 minced Shallots
• 1 tablespoon Lemon Juice
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1

   Pat the arctic char fillets dry with paper towels and season both sides with sea salt and black pepper.

2. 2

   Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming.

3. 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. 4

   In the same skillet, add the remaining butter and sauté the minced shallots until translucent.

5. 5

   Add the chanterelle mushrooms and cook until they release their moisture and turn golden brown.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits, and simmer until the liquid is reduced by half.

7. 7

   Stir in the heavy cream and lemon juice, simmering for 2 minutes until the sauce thickens slightly.

8. 8

   Return the fish to the pan briefly to warm through, garnish with fresh dill, and serve immediately.