Name: Tartare of Char with Rosti Potato
Yield: Serves 4
Cuisine: Norwegian
Ingredients: 100 g (4 oz) clarified butter; 100 g (4 oz) lumpfish roe or any caviar, such as salmon or sturgeon; 2 char, or trout, salmon, mackerel, etc. (weighing about 450 g/1 lb each), skinned and filleted 4 tablespoons crème fraîche; 1 onion; 1 red chilli, deseeded and finely chopped; pinch of sugar; salt and freshly ground black pepper; 3 large potatoes, quartered; fronds of fresh dill or parsley sprigs, to garnish; finely grated zest and juice of 2 limes; 150 ml (¼ pint) groundnut oil; 25 g (1 oz) fresh root ginger, peeled and finely chopped; pinch of salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Char, a member of the salmon and trout family, thrives in the icy lakes of Finmark. It has a fine, delicate flesh that the Norwegians like to ferment underground; whereas I decided to apply a little Japanese influence to this very fresh, raw fish.

Ingredients

2 char, or trout, salmon, mackerel, etc. (weighing about 450 g/1 lb

Method

To begin with, chill the fish fillets in the freezer for half an hour before slicing. In the meantime, make the marinade by mixing together the lime zest and juice, groundnut oil, ginger, salt, sugar and chopped chilli.

Slice the fish as thinly as possible into 8cm (about 3 inch) lengths. Pop the strips into the marinade, cover and leave for an hour.

Meanwhile, make the rosti. G