Arctic Char Crudo with Cranberries and Puffed Rice
Arctic Char Crudo with Cranberries and Puffed Rice
Ingredients
- 2 tbsp salt
- 2 tbsp brown sugar
- ¾ lb (340 g) skinless Artic char or trout (about 1 fillet) (see note)
- 3 tbsp (45 ml) apple cider vinegar
- 1/4 cup (25 g) fresh or frozen cranberries, chopped
- 2 tbsp (30 ml) grapeseed oil or olive oil
- 1 tbsp (15 ml) maple syrup, or more to taste
- 1/3 cup (75 ml) vegetable oil
- 3 tbsp wild rice
- 1/3 cup (75 ml) crème fraîche or sour cream
- 1 tbsp (15 ml) whole-grain mustard
- 1 Lebanese cucumber, sliced into thin rounds on a mandoline
- 1 radish, sliced into thin rounds on a mandoline
- 8 fresh or thawed frozen cranberries, sliced into rounds
- Small basil leaves
Instructions
- In a bowl, combine the salt and brown sugar.
- Place the fish, flat-side down, in a glass dish. Cover with the salt mixture. Cover with plastic wrap and refrigerate for 1 hour. (see note). Rinse the fish under cold running water. Pat very dry with paper towels.
- On a work surface, using a very sharp knife at a 30° angle, thinly slice the fish against the grain. Place on a cold plate. Cover with plastic wrap. Refrigerate until ready to serve or up to 24 hours. Place four shallow serving bowls in the refrigerator.
Arctic Char Crudo with Cranberries and Puffed Rice