Arctic Char Vojvodina

Name: Arctic Char Vojvodina
Yield: 4 servings
Ingredients: 6 oz mushrooms, quartered; salt; black pepper, ground; 1 1/2 oz butter; 3 oz hard cider; 1 1/2 oz heavy cream; 12 oz cleaned arctic char, cut into 4 portions; olive oil; 4 slices rye bread; 1/2 oz butter; 3/4 oz cheese, finely grated; 1 tbsp chives, finely sliced

Easy

Save (1)

Rate

4 servings Easy

(0) Total: 20 minutes Active: 20 minutes

PREVIOUS: Corn-Husk-Wrapped Grilled Halibut with Charred... NEXT: Charred Eggplant Salad

Ingredients (12)

6 oz mushrooms, quartered
salt
black pepper, ground
1 1/2 oz butter
3 oz hard cider
1 1/2 oz heavy cream
12 oz cleaned arctic char, cut into 4 portions
olive oil
4 slices rye bread
1/2 oz butter
3/4 oz cheese, finely grated
1 tbsp chives, finely sliced

A delicious modern Serbian recipe.

by foodperestroika

Instructions

1Season the mushrooms with salt and pepper, and sauté in a hot saucepan with butter over medium heat until golden brown. Add the hard cider, and simmer until reduced by 1/2. Add the heavy cream, and cook until the sauce is very thick and coats the mushrooms. Reserve.
2Season the fish with salt and pepper, and saute in a saucepan with olive oil until done.
3Trim the bread slices to match the size of the fish portions. Toast in a pan with the butter over medium heat.
4Place the fish portions on top of the toasts, then cover with mushrooms. Sprinkle the cheese, and melt using a blow torch or under the broiler. Sprinkle with chives, and serve immediately.

Load Comments

Recommended from Chowhound

Charred Shishito Peppers with Garlic Herb Oil

(01:35)

Presented by FOOD & WINE

At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.