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