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Char Tartare

Ingredients

8 ounces (225 g) skinned arctic char fillet (steel head trout would also do)
1/2 lemon
1 tablespoon chopped fresh chives
1 French shallot, finely diced
Salt and pepper
1 tablespoon grape seed oil
Fresh horseradish for serving

Preparation

  1. Step 1

    Rinse the fish and pat dry. With your sharpest knife, remove the brown flesh on the skinned side, not too much, just a little. Cut the fish into 1/4-inch (6-mm) cubes, transferring the pieces to a cool bowl as you go.

    Step 2

    Add about 1 teaspoon lemon juice, the chives, shallot, and a generous pinch each of salt and pepper and stir. Taste and rectify if need be, then mix in the oil.

    Step 3

    Serve within 15 minutes. Shave horseradish to order.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsCevicheFrenchEuropeanArctic CharFishSeafoodTroutStarterSideDinnerGluten FreeNut FreeDairy FreeKetoEasyQuick5 Ingredients or FewerPickle & PreserveCookbooks
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