Ingredients:
Tartare:
8 ounces arctic char
1 tablespoon finely minced chives
1 tablespoon extra virgin olive oil
1 teaspoon Yuzu
1/4 cup pine nuts, lightly toasted
Kosher salt and pepper, to taste
Avocado Puree:
1 avocado
1/4 cup heavy cream
1/2 lemon, juiced
Kosher salt and pepper, to taste
Lemon Crème Fraiche:
1/2 cup crème fraiche
1 teaspoon yuzu
1/2 teaspoon grated Meyer lemon
1 tablespoon heavy cream
Kosher salt and pepper, to taste
Grated Beet Salad:
1/2 pound red beets
1 granny smith apple
1 teaspoon fresh horseradish
1 teaspoon tarragon, minced
1 tablespoon extra virgin olive oil
2 teaspoon cider vinegar
1 teaspoon honey
Directions:
1. Cut cleaned fish into 1/4 inch dice. Combine fish with all other tartare ingredients and season to taste. Set aside in refrigerator until ready to serve.
Avocado Purée:
1. Place peeled avocado and lemon juice into food processor and purée just until smooth. Add heavy cream to avocado mixture and stir by hand. If desired, whip cream beforehand and fold into avocado mixture to create a lighter texture. Season to taste.
Lemon Crème Fraiche:
1. Combine crème fraiche, Yuzu, lemon zest and heavy cream to metal bowl and whisk to combine and thicken a bit. Season to taste.
Grated Beet Salad:
1. Peel and grate beets using microplane or box grater.
2. Using a small melon baller, form balls of apple and set aside in water with a bit of lemon juice to keep apples from oxidizing.
3. Grate fresh horseradish directly into beets using a microplane. If using bottled horseradish, make sure to use a bit less due to the higher intensity of flavor.
4. Add tarragon, olive oil, cider vinegar, and honey to the beet mixture. Season to taste and set aside.
Plating:
1. Using a ring or other mold of your choice, plate the tartare on each plate. Use approximately one 1 tablespoon of crème fraiche and 2 tablespoons avocado puree per plate in any artistic way desired.
2. Lastly, add 3/4 of the balls of apple to beet mixture. After plating beet salad on each plate, garnish with several of the leftover apples and a bit of minced tarragon.
