Best Tartar Of Arctic Char With Pelee Island White Fish Caviar Yukon Gold Pancake And Ice Wine Thyme Ice Recipes

Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream
2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice

Steps:

In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

American Caviar with Crispy Yukon Gold Potato Pancakes image

Provided by Bruce Aidells

Yield Makes about 16

Number Of Ingredients 10

1 pound Yukon Gold potatoes, peeled
1 large egg
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil (for frying)
1/4 cup crème fraîche*
1/4 cup finely chopped red onion
2 ounces American sturgeon caviar

Steps:

Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
Top pancakes with crème fraîche, red onion, and caviar; serve.
*Available at some supermarkets and at specialty foods stores.

Seafood-Cabbage 'Pancakes' image

Provided by Ming Tsai

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 20

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable broth or dashi
2 cups shredded white cabbage
1 egg
2 cups master seafood mixture, recipe follows
Salt and white pepper
Canola oil, to cook
1/4 cup oyster sauce
1/2 cup bonito flakes, for garnish (optional)
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

Steps:

In a bowl, mix together the flour, baking powder and salt. Whisk in vegetable broth, or dashi, until very smooth. Cover with plastic wrap and let stand 30 minutes. Add cabbage, egg, and seafood mixture. Season with salt and pepper. Using a non-stick pan or griddle on medium heat, coat with canola oil and ladle in crepe mixture as if you were making pancakes. When bubbles form, flip crepe and cook the other side. Both sides should be golden brown. Brush with oyster sauce and garnish with bonito flakes.
Slice crepe like a pie and serve immediately.
In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.