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
Preparation
Season 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. Season the fish with salt and pepper, and saute in a saucepan with olive oil until done. Trim the bread slices to match the size of the fish portions. Toast in a pan with the butter over medium heat. Place 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.
