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Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice (Bobby Flay) Recipe

Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice (Bobby Flay) Recipe

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

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Ingredients:

Serving

8 oz skinless, boneless arctic char, finely diced
1 oz shallots, minced
1 oz caper, minced
1 anchovy fillet, minced
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp hot pepper sauce
1 tbsp minced chives
salt and pepper
5 oz warm waxy potatoes, like yukon golds, riced
1 egg
1 tbsp creme fraiche
2 tbsp all-purpose flour
salt and pepper
1 tbsp unsalted butter
4 oz inniskillin ice wine
1/2 tsp picked thyme leaves
ice cube tray
1 tsp creme fraiche
1 tsp caviar
extra virgin olive oil

Directions:

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.
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.
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.
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	992.12 Kcal (4154 kJ)
Calories from fat	613.21 Kcal
		% Daily Value*
Total Fat	68.13g	105%
Cholesterol	294.97mg	98%
Sodium	1181.84mg	49%
Potassium	1050.36mg	22%
Total Carbs	20.8g	7%
Sugars	3.2g	13%
Dietary Fiber	2.26g	9%
Protein	58.71g	117%
Vitamin C	12.9mg	21%
Vitamin A	0.1mg	5%
Iron	2.6mg	14%
Calcium	84.8mg	8%

Amount Per 100 g
Calories	229.34 Kcal (960 kJ)
Calories from fat	141.75 Kcal
		% Daily Value*
Total Fat	15.75g	105%
Cholesterol	68.19mg	98%
Sodium	273.2mg	49%
Potassium	242.8mg	22%
Total Carbs	4.81g	7%
Sugars	0.74g	13%
Dietary Fiber	0.52g	9%
Protein	13.57g	117%
Vitamin C	3mg	21%
Iron	0.6mg	14%
Calcium	19.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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