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

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PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC



Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc image

Provided by Food Network

Categories     main-dish

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.

ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS



English Seaside Tangy Tartar Sauce for Fish and Chips image

Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!

Provided by French Tart

Categories     Onions

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 10

150 ml good quality mayonnaise or 150 ml home-made mayonnaise
150 ml creme fraiche or 150 ml sour cream
1 large shallot, peeled and finely chopped
4 teaspoons finely chopped capers
4 teaspoons finely chopped gherkins or 4 teaspoons cornichons
4 teaspoons finely chopped english fresh curly-leaf parsley
4 teaspoons of finely chopped chives
2 tablespoons lemon juice
salt, to taste
white pepper, to taste

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'



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.

THOUSAND ISLAND, TARTAR SAUCE, SECRET SAUCE



Thousand Island, Tartar Sauce, Secret Sauce image

One day I was making fish sticks and found I had no tartar sauce so I made my own but put too much ketchup in it. This turned out to taste like thousand island or the secret sauce they put on burgers I just keep on making it for all the above purposes.

Provided by annconnolly

Categories     Low Protein

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 5

1 cup mayonnaise
1/3 cup ketchup
2 tablespoons mustard
1/2 cup dill pickle relish
1 teaspoon lemon juice

Steps:

  • Combine the above ingredients and adjust for taste.

Nutrition Facts : Calories 781.6, Fat 53.6, SaturatedFat 7.8, Cholesterol 40.7, Sodium 2822.9, Carbohydrate 80.7, Fiber 3.4, Sugar 22.8, Protein 3.6

ARCTIC CHAR WITH PEARS



Arctic Char With Pears image

Make and share this Arctic Char With Pears recipe from Food.com.

Provided by mell_2

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

3 bosc pears, unpeeled (cut into eighths)
4 tablespoons fresh orange juice
2 tablespoons grapeseed oil
8 shallots, sliced
2 tablespoons Grand Marnier
2 teaspoons fresh chives, minced
2 -3 teaspoons fresh ginger, minced
salt
fresh ground black pepper
1 cup panko breadcrumbs
2 tablespoons curry powder
2 lbs arctic char or 2 lbs salmon
3 tablespoons unbleached all-purpose flour
3 tablespoons butter, melted
3 tablespoons walnuts, toasted chopped (optional)

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.

Nutrition Facts : Calories 384.3, Fat 17.6, SaturatedFat 6.5, Cholesterol 22.9, Sodium 281.8, Carbohydrate 54, Fiber 6.6, Sugar 16.1, Protein 6.2

AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES



American Caviar with Crispy Yukon Gold Potato Pancakes image

Provided by Bruce Aidells

Categories     Cake     Fish     Onion     Potato     Appetizer     Fry     Super Bowl     Lemon     Fall     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

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.

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