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Grilled Char and Portobellos




Source of Recipe


T-FAL magazine


List of Ingredients




-1 cup Swiss Emmental Cheese, cut into small pieces
-1 lb. Fresh Arctic Char fillets, skin on, cut into 1” slices
-1 lb. Portobello mushrooms, washed and thickly sliced
-1 tsp. Sea salt
-1 tsp. Fresh ground black pepper
-1 tbsp. Fresh lemon juice
-1 tbsp. Canola oil
Foamy Red Wine Sauce
-1/4 cup Red wine
-4 turns Whole black pepper with mill 4 turns
-2 Egg yolks
-6 tbsp. Cold water
-Salt, to taste



Recipe



Divide Emmental cheese into 4 and place into T-Fal Ambiance Raclette trays evenly into half of the raclette trays. Heat T-Fal Ambiance Racletteraclette to medium high. In a large bowl, add all
remaining ingredients and mix thoroughly. Grill char skin side down first
and remove skin as it sticks to the grillwhen turning over. Grill mushroom slices slowly. Serve
with foamy red wine sauce and melted Emmental cheese.
Tips: Trout or Salmon may be substituted for the Arctic Char fillets. Raclette Cheese may be used in place of Emmental Cheese. Garlic Parsley sauce compliments this dish well.
Foamy Red Wine Sauce: In a mixing bowl, beat the egg yolks and cold water with a whisk. In a saucepan, heat the red wine and pepper. Slowly, whisk a fine stream of hot red wine into the egg yolk and water mixture. Continue whisking until all the wine has been added and the sauce is light and frothy (The heat from the wine will cook the egg yolks). Divide sauce evenly into 4 T-Fal Ambiancethe remaining half of Raclette raclette trays and keep warm below the grill.