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

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC

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.

ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS

Steps:

• Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
• Place in an airtight jar or container and store in the fridge for up to one week.
• Serve with fish and chips or ALL manner of seafood and fish!

SEAFOOD-CABBAGE 'PANCAKES'

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.

THOUSAND ISLAND, TARTAR SAUCE, SECRET SAUCE

Steps:

• Combine the above ingredients and adjust for taste.

ARCTIC CHAR WITH PEARS

Steps:

• Toss the pears with the orange juice in a large nonreactive bowl and set aside. Heat the oil and saute the shallots over medium-low heat for 20 to 30 minutes, until softened and slightly carmelized. Drain the pear slices and gently toss with the Grand Marnier, chives, ginger, and salt and pepper to taste. Fan out attractively on a serving platter, and top with the shallots.
• Preheat the oven to 400°F.
• Combine the panko with the curry powder. Dip the arctic char into the flour, shake to remove any excess, and place the fillets into a baking dish. Pat the panko onto their surfaces, and drizzle with the melted butter. Pour 2 Tablespoons of water around the fillets. Bake for about 12 minutes, or until the char is cooked through and the bread crumbs are browned.
• Arrange the char over the pears, so that the pear design is visible. Sprinkle with the walnuts, if desired.

AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES

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.