Arctic Char Carpaccio With Beets And Citrus Recipes

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ARCTIC CHAR CARPACCIO WITH BEETS AND CITRUS



Arctic Char Carpaccio with Beets and Citrus image

Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you can't find arctic char, fluke, sea bass, and snapper are worthy swap-ins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h10m

Number Of Ingredients 9

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

Steps:

  • 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.

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  • Position a rack 3 inches from the broiler. (Note: To get the pan 3 inches from the heat source, you may have to turn over a rimmed sheet pan and set it on the rack.) Preheat the broiler to high.
  • If you know how to supreme citrus fruit, do that, squeezing and reserving any juice left in the rinds, then skip to step 2. Otherwise: Slice off the ends of each orange and the lemon. Squeeze the juice out of those ends into a medium bowl. Discard the rind. (It’s handy to have a garbage bowl nearby for this step.) Stand each piece of fruit on one of its cut sides. Run a knife down the side of each orange and the lemon to remove the skin. Squeeze the juice out of those skins into the bowl, then discard. Remove each citrus segment by running a knife down the side of each membrane and slicing the segment out. Drop it into the bowl of juice. Once all of the segments are removed, squeeze the remaining membranes into the bowl to extract the juice. You should be left with a bowl of beautiful segments swimming in a lot of juice. (If this doesn’t make sense, Youtube it.)
  • Pour one tablespoon of the juice from the bowl of citrus segments into a large bowl. Add 1 tablespoon of honey and 1 tablespoon of olive oil. Whisk to combine. Add the fillets of arctic char and toss to coat. Let marinate for at least 5 minutes.
  • Meanwhile, pour the remaining 2 tablespoons olive oil into the bowl with the citrus segments. Add the chives and a big pinch of sea salt. Stir to combine. Taste. It should taste similar to a salad dressing with perhaps less of a bite. It should not be emulsified.
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