Tartar of Arctic Char with Pelee Island White Fish

Name: Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces skinless, boneless Arctic char, finely diced; 1 ounce shallots, minced; 1 ounce caper, minced; 1 anchovy fillet, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1/2 teaspoon hot pepper sauce; 1 tablespoon minced chives; Salt and pepper; 5 ounces warm waxy potatoes, like Yukon Golds, riced; 1 egg; 1 tablespoon creme fraiche; 2 tablespoon all-purpose flour; Salt and pepper; 1 tablespoon unsalted butter; 4 ounces Inniskillin Ice Wine; 1/2 teaspoon picked thyme leaves; Ice cube tray; 1 teaspoon creme fraiche; 1 teaspoon caviar; Extra virgin olive oil

Servings: persons

8 ounces skinless, boneless Arctic char, finely diced
1 ounce shallots, minced
1 ounce caper, minced
1 anchovy fillet, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1 tablespoon minced chives
Salt and pepper
5 ounces warm waxy potatoes, like Yukon Golds, riced
1 egg
1 tablespoon creme fraiche
2 tablespoon all-purpose flour
Salt and pepper
1 tablespoon unsalted butter
4 ounces Inniskillin Ice Wine
1/2 teaspoon picked thyme leaves
Ice cube tray
1 teaspoon creme fraiche
1 teaspoon caviar
Extra virgin olive oil

1
For the Tartar: Combine char with shallots, caper, anchovy and olive oil.
2
Add lemon juice, hot pepper sauce, and chives.
3
Season, to taste, with salt and pepper.
4
For the Pancake: Working quickly while potatoes are still warm (not hot!
5
), stir 1 egg into the potatoes until well incorporated.
6
Stir in creme fraiche, then flour, and season with salt and pepper.
7
Consistency should be slightly thicker than pancake butter.
8
In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter.
9
Cook pancakes for one and half minutes per side.
10
Reserve on paper towel until ready for serving.
11
For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously.
12
Ladle one ounce of ice wine mixture into each ice cube tray section.
13
Freeze for one hour or until just frozen.
14
Place ice in a small bowl just before serving and lightly crush with a fork.
15
With a ring mold, place tartar in middle of a serving plate.
16
Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar.
17
Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish.
18
Serve immediately.
19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 ounces skinless, boneless Arctic char, finely diced, 1 ounce shallots, minced, 1 ounce caper, minced, 1 anchovy fillet, minced, and more.

Yes, Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions