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Vodka Cured and Smoked Arctic Char, Potato Latkes with Quail Eggs, Pickled Vegetables, Crème Fraiche and Caviar

Vodka Cured and Smoked Arctic Char, Potato Latkes with Quail Eggs, Pickled Vegetables, Crème Fraiche and Caviar
Cook Time
30 min
Yields
6 servings

Recipe by Rob Rossi from Top Chef Canada Episode 3.

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ingredients

Vodka Cured Smoked Arctic Char

1
cup sugar
2
cup kosher salt
½
cup vodka
1
Tbsp black peppercorns
3
bay leaves
6
sprig fresh dill
2
Tbsp lemon zest
1 1 ½
lb(s) fillet of arctic char, skin on
2
cup wood chips

Potato Latkes

3
large yellow fleshed potatoes
1
small small onion, diced
1
egg
vegetable oil, for shallow frying
salt
pepper

Pickled Vegetables

¾
cup white wine vinegar
1
cup water
¼
cup sugar
2-3
tsp salt to taste
1
shallot, thinly sliced into rings on a mandolin
3
radishes, sliced ¼ inch thick on a mandolin

Dill Puree

4
cup loosely packed dill, thick stems removed
cup extra virgin olive oil, plus more if needed
2
Tbsp lemon zest
salt
pepper

Quail Eggs

8
quail eggs, soft boiled and cut in ½

Assembly

Potato Latkes
Vodka Cured Smoked Arctic Char, flaked
Quail Eggs
Dill Puree
1
cup Crème Fraiche
1
tsp Trout Caviar
1
tsp Osetra Caviar
Pickled Vegetables
celery leaves, picked from 1 celery heart
2
Tbsp dill leaves
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directions

Step 1

In a bowl, mix all of the ingredients together, except for arctic.

Step 2

Spoon ½ of the Vodka Cure on the bottom of a dish, place fish skin side down. Cover and top with remaining Vodka Cure. Refrigerate for 1 hour, remove fish, rinse under cold water and pat dry, place on a cooling rack.

Step 3

Soak 1 cup of wood chips in water for 10 minutes.

Step 4

Preheat oven to 200F.

Step 5

Place another cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

Step 6

Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.

Step 7

Place cooling rack with fish over roasting pan in oven.

Step 8

Smoke in the oven until tender, approximately 30 minutes. Set aside for assembly.

Step 9

Place whole potatoes in a pot of cold water seasoned with salt. Bring to a boil, remove potatoes from heat and allow potatoes to cool in water.

Step 10

Remove from water, peel and grate into a bowl.

Step 11

Add remaining ingredients, except for oil.

Step 12

Heat vegetable oil in a large Le Creuset Iron Handle Skillet over medium-high heat. Spoon ¼ cup of mixture into pan. Cook on both sides until crispy and set aside until assembly. Repeat with remaining mixture.

Step 13

Place vinegar, water, sugar and salt into a small pot. Bring to a boil, remove from heat and add shallots and radishes. Place in fridge to cool.

Step 14

Prepare an ice bath. Bring a pot of salted water to a boil, add dill, blanch until bright green, approximately 30 seconds. Remove and place in ice bath.

Step 15

Remove dill, wrap in a clean kitchen towel and squeeze over sink to remove water.

Step 16

Place dill in a blender with remaining ingredients, blend until smooth adding more olive oil if necessary.

Step 17

Set aside for assembly.

Step 18

Place 1 Potato Latke on a plate with approximately ½ cup of flaked Vodka Cured Smoked Arctic Char.

Step 19

Garnish with Pickled Vegetables, a celery leaf and picked dill.

Step 20

Place ½ of quail egg beside Potato Latke.

Step 21

Spoon 1 tablespoon of dill puree on plate.

Step 22

Spoon 1 tablespoon of crème fraiche on plate.

Step 23

Garnish with trout and osetra caviar.

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