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Gallery Arctic Char Carpaccio with Beets and Citrus Credit: Ryan Liebe Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 12 ounces skin-on Arctic char fillet 5 ounces red beets (2 small), scrubbed and halved 2 Cara Cara oranges 1 teaspoon yuzu juice, such as Yakami Orchard (available at yummybazaar.com). 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of sugar 3 tablespoons fresh tarragon leaves, sliced if large Flaky sea salt, such as Jacobsen, for serving
Cook’s Notes Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it’s firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving.
Gallery Arctic Char Carpaccio with Beets and Citrus Credit: Ryan Liebe
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Gallery
Arctic Char Carpaccio with Beets and Citrus Credit: Ryan Liebe
Arctic Char Carpaccio with Beets and Citrus
Credit: Ryan Liebe
Arctic Char Carpaccio with Beets and Citrus
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 4
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 12 ounces skin-on Arctic char fillet 5 ounces red beets (2 small), scrubbed and halved 2 Cara Cara oranges 1 teaspoon yuzu juice, such as Yakami Orchard (available at yummybazaar.com). 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of sugar 3 tablespoons fresh tarragon leaves, sliced if large Flaky sea salt, such as Jacobsen, for serving
Directions
Pat fish dry and freeze, uncovered, until very firm but not frozen solid, about 45 minutes.
Place beets in a medium saucepan fitted with a steamer basket set over simmering water. Cover and cook until easily pierced with the tip of a knife, about 20 minutes. Remove and let standuntil cool enough to handle. Rub skins with a paper towel to remove, then thinly slice beetsinto half-moons. Refrigerate until cool, about 15 minutes.
Trim ends of oranges flat; set a flat side on a cutting board. Slice off peel and pith in sections, following shape of sphere. Set fruit on its side. Cut toward center, along a membrane; slice along adjacent membrane to release supreme. Transfer to a bowl; repeat until all supremes are removed. Squeeze membranes over another bowl to release juices.
Whisk together yuzu juice, 2 tablespoons orange juice, and oil; season with kosher salt, pepper,and sugar. Very thinly slice fish on a 45-degree angle, cutting away from skin. Arrange on a platter with beets and citrus supremes in an overlapping single layer. Drizzle evenly with yuzu dressing, sprinkle with tarragon and flaky salt, and serve immediately.
Cook’s Notes Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it’s firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving.
Cook’s Notes
Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it’s firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving.
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All Reviews for Arctic Char Carpaccio with Beets and Citrus
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arctic Char Carpaccio with Beets and Citrus
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
