Marinated Arctic Char & Cucumber Broth
The Gramercy Tavern Cookbook, Michael Anthony - December 14th, 2013
This recipe has been adapted from The Gramercy Tavern Cookbook by Michael Anthony with a history by Danny Meyer―a book featured in Words-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.
“Our sous chef Saman Javid plates this dish with skill and poetry. If you make it without all the flowers and flourishes, it will taste just as good. The pleasure lies in the even balance of fish and cucumbers. I like char because it has the same mouthfeel as salmon but far fewer sustainability issues. Persian cucumbers have tiny seeds, complex flavor, and no bitterness.”
- 1/4 cup extra-virgin olive oil, plus more for seasoning
- 3 Tbsps. water
- 2 Tbsps. shiro dashi
- 2 Tbsps. lemon juice, plus more for seasoning
- 1 Tbsp. white balsamic vinegar
- 1/2 garlic clove, thinly sliced
- salt and pepper
Whisk all ingredients together in a medium bowl; reserve.
- 4 baby turnips, peeled, quartered, and blanched
- 5 radishes, 4 quartered and blanched, 1 sliced paper-thin
- 1 cup cucumber, diced, plus 2 Tbsps. minced, and 1 1” section, sliced paper-thin
- 1 lg. shallot, minced
- salt and freshly ground peppercorns
- 3/4 lb. arctic char fillet, skinless, diced slightly larger than the cucumbers
- lemon juice
- samphire (for garnish)
- dill fronds (for garnish)
- edible flowers (for garnish)
Add turnips, quartered radishes, diced and minced cucumbers, and shallot to marinade; toss; reserve 4 minutes; season char; toss with vegetables 1 minute.
In small bowl, season sliced radishes and cucumbers with olive oil, juice, salt, and pepper. To serve; divide char, vegetables, and marinade among shallow bowls; scatter radish and cucumber slices over the top; garnish with dill fronds and flowers; serve immediately.
Reprinted from The Gramercy Tavern Cookbook. Copyright © 2013 by Gramercy Tavern Corp. Photographs © 2013 by Maura McEvoy. Published by Clarkson Potter/Publishers, a division of Random House, LLC.