- For the Arctic char tartare
- 1x 400g Char fillet
- 5g smoked sea salt
- 10g Pine shoots fermented in pine kombucha vinegar
- Chive oil
- 1/2 shallot
- 1 large leaf of Iceberg Lettuce
- For the dirt smoked Char crumb
- 1 “dirt block” compressed sheep dung & hay. 40% dung, 60% hay.
- 1 x 400g Char fillet
- Smoked Olive Oil
- Smoked Sea Salt
- For the Kefir Sorbet
- 350ml Kefir
- 60g pro crema
- 40g pine kombucha vinegar
- 12g smoked salt
Arctic Char Tartare, Dirt Smoked Char, Kefir Sorbet & Pine Kombucha
Matt Campbell
21st February 2018
Arctic Char Tartare, Dirt Smoked Char, Kefir Sorbet & Pine Kombucha
I thought it would be a good opportunity to showcase utilising a waste product, particularly the interest around sustainability at the moment and also to highlight the fact we have so much of this source readily available in the Lake District, we literally have thousands of sheep! Also some healthy ingredients like Kombucha & Kefir that not many people from the Lakes are aware of yet.
Ingredients
Method
For the Arctic Char tartare
• Cure the char for 6 minutes with the smoked salt then rinse
• Dice the char, dice the pine shoots, shallot and combine with the chive oil. Season
with smoked salt and pine vinegar.
• Brine, dirt smoke then blowtorch the iceberg lettuce leaf then when tartare is ready
wrap in smoked leaf.
For the dirt smoking
• Skin the Char, dice, dress with smoked oil and heavily hot smoke with the dirt block for
8 minutes.
• Place smoked Char in an oven at 220 degrees for 6 minutes until crispy, golden and
completely dehydrated.
• Blend the Char to create a fine crumb, season with smoked salt, return to smoker and
allow to sit in residual smoke for a further 4 minutes to finish off.
For the Kefir Sorbet
• Combine all ingredients in a paco tin and blend until smooth. Check for seasoning and
acidity. This will vary depending on how potent your Kefir is. Freeze then churn to
order.
To serve
• Finely chopped chives, wrap the tartare in the iceberg, place some extra on top along
with some of the pickled pine shoots. Rocher the sorbet, and finish with the
crispy Char crumb.
• Burn the dirt block once more and capture a little of the smoke in a bell jar to serve
alongside the dish. (Just so people know what burning sheep dung smells
like!)
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