Whitefish Tartar with Beer Gribiche and Truffle Chips
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Whitefish Tartar with Beer Gribiche:
- 6 oz halibut
- 1 shallot
- 1 clove garlic, grated
- 2 eggs, hard boiled 12 minutes and peeled
- 3 g capers
- 3 g gherkin pickles
- 1 lemon
- 1 tsp triple crunch mustard
- 1/4 cup mayonnaise
- 1 tsp chives
- 2 (12 oz) bottles of beer
- 1 tsp chervil
- 2 tbsp olive oil
- 1 bunch dill
- Kosher salt to taste
For the Truffle Chips:
- 2 Yukon gold potatoes
- Canola oil for frying
- 1tsp white truffle oil
- 1 bunch chives
- 1 tbsp parmesan, finely grated
- Kosher salt to taste
- ¼ tsp black pepper
Method:
Make the Whitefish Tartar with Beer Gribiche:
In a sauce pot reduce beer by 2/3 and let chill.
Dice shallots, capers, and gherkins. Cut fish into cubes. Separate eggs and put through a ricer. Mix everything together, reserving chervil for garnish.
Make the Truffle Chips:
Heat enough oil for deep frying in a heavy bottomed pot or Dutch oven to 365 F (185 C).
On a mandolin slice potatoes 1/4 cm thick. Rinse in fresh cold water 3 times. Dry potatoes thoroughly on towel. Fry in hot oil until golden.
Transfer to a bowl and season with truffle oil, chives, salt, and parmesan. Serve with Whitefish Tartar.