Arctic Char Tartare with Citrus
How do you make a classic recipe like fish tartare more sustainable? Look to Arctic char from northern Canada. To up the ante even further: salty, caviar-like mullet roe (another feel-good, sustainably sourced seafood), a double dose of citrus (lemon and orange zest), a touch of spicy sambal oelek and finely sliced shallot and chive. […]
Ingredients
- 3/4 lb (340 g) skinless Arctic char
- 1 tbsp mullet roe
- 1 tbsp shallots, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 tsp orange zest, finely grated
- 1 tsp lemon zest, finely grated
- 2 tsp (10 ml) lemon juice
- 1/2 tsp (2,5 ml) sambal oelek
- Green salad, for serving
- Toasted bread slices, for serving
Instructions
- Place a bowl in the freezer for 15 minutes. This will help keep the fish very cold while you prepare the tartare.
- Remove the bowl from the freezer. On a work surface, cut the fish into small dice, placing the diced fish in the bowl as you work. Add the remaining ingredients. Season with salt and pepper and mix well. Serve immediately with a green salad and toasted bread.
How do you make a classic recipe like fish tartare more sustainable? Look to Arctic char from northern Canada. To up the ante even further: salty, caviar-like mullet roe (another feel-good, sustainably sourced seafood), a double dose of citrus (lemon and orange zest), a touch of spicy sambal oelek and finely sliced shallot and chive. We recommend you use the best olive oil you can afford to add a little finesse to what is ultimately a fuss-free recipe. Served with a fresh green salad and croutons, this is an elegant meal for two.