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