In the recipe for pan seared arctic char I did note that I had a perfect recipe for all those scraps and bits that get cut away while portioning the fillet. Of course, when you have a lot of fish scraps the easiest thing to do is a tartare. Now, I wouldn’t recommend doing this with all fish, but with an arctic char tartare the end result is pretty, delicious, and economical.
If you have an aversion to raw fish then this recipe is definitely not for you. However if you like sushi or sashimi, then you’ll probably like this char tartare. In fact, I’ve always considered fish tartare to be a meeting point between sashimi and Hawaiian style poke.
When you butcher a whole fish, there will still be a lot of meat attached to the bones. All you need to do is take a spoon and run it down the bones to collect the meat. For this recipe I’ve also added some finely chopped belly meat from the fish as well since I didn’t use it for the fillets…and I try to use every part of an animal when I cook.
The Best Arctic Char Tartare Recipe
This recipe is super simple and doesn’t require anything more than a few knife skills for presentation (and a ring mold if you want to shape it like how I did). In a bowl mix together:
150 grams Arctic Char, finely minced
1 Shallot, finely chopped
2 tbsp Olive Oil
1 tbsp Green Onion, finely chopped
1 tsp Lemon Juice
1 tsp White Wine Vinegar
1 tsp Dijon Mustard
1 tsp Capers (optional), chopped
1 pinch Salt, to taste
1 pinch Black Pepper, freshly cracked to taste
After mixing everything in the bowl, I do let it rest for 15 minutes. This isn’t to cook the fish in the acid like ceviche (which should rest for hours), but rather to allow the flavors to meld together. Surprisingly, it is the olive oil which helps bind everything together, but if you find 2 tbsp to be too much, this resting period will allow you to pour some residual liquid out.
To serve this arctic char tartare I like to use a ring mold. Simply put the mold on the plate, fill it with the char tartare, and use the plunger to lift the mold off. Then, sprinkle with some white and black sesame seeds and serve with toasted rye bread and thinly sliced avocado. It’s the perfect starter! Enjoy.
Arctic Char Tartare
- Ring Mold (optional)
- 150 grams Arctic Char finely minced
- 1 Shallot finely chopped
- 2 tbsp Olive Oil
- 1 tbsp Green Onion finely chopped
- 1 tsp Lemon Juice
- 1 tsp White Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Capers optional, chopped
- 1 pinch Salt to taste
- 1 pinch Black Pepper freshly cracked to taste
- Mix everything in the bowl then let it rest for 15 minutes. This isn't to cook the fish in the acid like ceviche (which should rest for hours), but rather to allow the flavors to meld together.
- After 15 minutes check to see if there is a lot of liquid pooling in the bowl. If there is pour it out, if not then give everything a good mix and begin to plate.
- Place a ring mold on a plate and fill it with the tartare mix. Use the plunger to remove the mold and garnish with some white and black sesame seeds and and edible flower. Serve alongside thinly sliced avocado and toasted rye bread.