Recipe courtesy of Anthony Walsh

Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice

  • Level: Intermediate
  • Total: 51 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 25 min
  • Yield: 1 serving
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Ingredients

Tartar:

8 ounces skinless, boneless Arctic char, finely diced

1 ounce shallots, minced

1 ounce caper, minced

1 anchovy fillet, minced

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon hot pepper sauce

1 tablespoon minced chives

Salt and pepper

Pancake:

5 ounces warm waxy potatoes, like Yukon Golds, riced

1 egg

1 tablespoon creme fraiche

2 tablespoon all-purpose flour

Salt and pepper

1 tablespoon unsalted butter

Ice Wine-Thyme Ice:

4 ounces Inniskillin Ice Wine

1/2 teaspoon picked thyme leaves

Ice cube tray

To finish:

1 teaspoon creme fraiche

1 teaspoon caviar

Extra virgin olive oil

Directions

  1. For the Tartar: Combine char with shallots, caper, anchovy and olive oil. Add lemon juice, hot pepper sauce, and chives. Season, to taste, with salt and pepper. 
  2. For the Pancake: Working quickly while potatoes are still warm (not hot!), stir 1 egg into the potatoes until well incorporated. Stir in creme fraiche, then flour, and season with salt and pepper. Consistency should be slightly thicker than pancake butter. In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter. Cook pancakes for one and half minutes per side. Reserve on paper towel until ready for serving. 
  3. For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously. Ladle one ounce of ice wine mixture into each ice cube tray section. Freeze for one hour or until just frozen. Place ice in a small bowl just before serving and lightly crush with a fork. 
  4. With a ring mold, place tartar in middle of a serving plate. Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar. Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish. Serve immediately.
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