Char Tartare

1. 1

   Rinse the fish and pat dry.

2. 2

   With your sharpest knife, remove the brown flesh on the skinned side, not too much, just a little.

3. 3

   Cut the fish into 1/4-inch (6-mm) cubes, transferring the pieces to a cool bowl as you go.

4. 4

   Add about 1 teaspoon lemon juice, the chives, shallot, and a generous pinch each of salt and pepper and stir.

5. 5

   Taste and rectify if need be, then mix in the oil.

6. 6

   Serve within 15 minutes.

7. 7

   Shave horseradish to order.

* Per serving · 4 servings · Values may vary.

No additional tips available.