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Categories:
olive oil mushrooms shallots carrot celery salt garlic bay leaf thyme red wine chicken stock white beans parsley cold unsalted butter apple char fillets vegetable oil chives
Viewed: 52 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil, divided
- 12 ounces wild mushrooms, such as chanterelles, morels and oyster mushrooms cleaned, stemmed and thinly sliced
- 1 cup sliced shallots
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- Salt and freshly ground black pepper
- 1 teaspoon minced garlic
- 1 fresh bay leaf
- 1 teaspoon chopped fresh thyme leaves
- 1 cup red wine
- 2 cups rich chicken stock
- 2 cups cooked navy or other small white beans
- 2 tablespoons finely chopped fresh parsley leaves, divided
- 6 tablespoons cold unsalted butter, cubed
- 2 tablespoons apple or alder smoker chips/dust
- 4 (6-ounce) arctic char fillets
- Vegetable oil, for oiling grate in smoker
- 2 tablespoons freshly chopped chives, for garnish
Method
- In a large saucepan, over medium heat, add 2 tablespoons of the olive oil.
- When hot, add the mushrooms and saute until golden brown, about 4 minutes.
- Remove the mushrooms from the pan and set aside.
- Add the remaining tablespoon of olive oil to the same pan, and add the shallots, carrots and celery.
- Season with salt and pepper and saute until the vegetables start to wilt, 4 to 6 minutes.
- Stir in the garlic, bay leaf and thyme leaves and cook until fragrant, about 1 minute.
- Add the red wine and cook until almost all of the liquid is evaporated, about 3 minutes.
- Add the chicken stock, white beans, and reserved mushrooms; bring to a simmer and cook until sauce is slightly thickened, about 8 minutes.
- Remove from the heat and stir in half of the parsley.
- Add the butter little by little until sauce is thick and butter is completely incorporated.
- Taste and adjust seasoning, if necessary.
- Set sauce aside, keeping warm (do not allow sauce to boil or it will separate).
- Season both sides of the arctic char with salt and pepper.
- Prepare a stovetop smoker according to manufacturer's directions using either alder or apple smoking chips.
- When the smoker is ready, place the char fillets on a lightly oiled tray inside the smoker and close the lid.
- Smoke the char over medium-high heat until just cooked through, about 20 minutes.
- Serve the arctic char fillets over a spoonful of the white bean and mushroom ragout.
- Garnish with the remaining chopped parsley and chopped chives.
