ARCTIC CHAR CARPACCIO WITH BEETS AND CITRUS

Arctic Char Carpaccio with Beets and Citrus image

Provided by Martha Stewart

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.