Ciao Dec/Jan 2019 CIAO_Decjan2019_Digital | Página 36

inthekitchen Smoked Arctic Char and Pommes Paillasson Chef Gama recommends subbing in local goldeye if arctic char isn’t readily available. INGREDIENTS smoked arctic char, cut into small slices 1 small cucumber, thinly slice 1 lemon olive oil to taste crème fraîche dill fronds to taste fish roe to taste fresh horseradish fried pommes paillasson Smoked Arctic Char 2 large sides of arctic char 1/4 cup sugar 1/4 cup salt cherry wood chips for smoking, soaked Pommes Paillasson 4 large russet potatoes 8 1/2 cups duck fat salt sunflower oil for frying 34 ciao! / dec/jan / two thousand nineteen to taste with salt. 5. Spread potatoes evenly over a plastic wrap lined 1/4 sheet 1. Mix sugar and salt. Spread a thin pan and press down firmly. layer of the mix over the bottom of Refrigerate overnight. a parchment lined sheet pan. Place 6. Heat sunflower oil in a deep char on the salted sheet pan skin fryer or a large deep pot to side down. Sprinkle the rest of the 365°F. Remove potato tray from sugar and salt over the fish. Place the fridge an cut into 4” by 1.5” in the refrigerator, uncovered, for rectangles. 48 hours. 7. Fry a few of the potato pieces 2. Use cherry wood chips in a at a time being careful not to smoker to smoke char for 4 hours. crowd the oil too much. Fry Cool in the fridge. for about 4 minutes until the potatoes are golden brown. Pommes Paillasson Continue until all of the 1. Peel and grate potatoes. Rinse potatoes are fried. Serve warm. in cold water to remove starch. 2. Heat the duck fat in a large, Assembly deep pot over medium/high heat 1. Place char and cucumber slices until the temperature reaches into a mixing bowl, season to 250°F. taste with a bit of salt, fresh 3. Carefully and slowly add squeezed lemon, and olive oil. potatoes-if added all at once, fat 2. Place 3 pieces of pommes could boil over. Once all potatoes paillasson on each plate, top are added, stir constantly and cook with char and cucumbers, 5 for about 6-8 minutes. Potatoes dollops of creme fraiche, fish are cooked once strands lose their roe, dill fronds, and fresh grated starchy flavour but remain intact. horseradish. 4. Drain potatoes well and season Yield 6 servings METHOD Smoked Arctic Char