Food & Cooking Recipes Ingredients Seafood Recipes Arctic Char Carpaccio with Beets and Citrus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 35 mins Total Time: 1 hr 10 mins Servings: 4 Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you can't find arctic char, fluke, sea bass, and snapper are worthy swap-ins. Ingredients 12 ounces skin-on Arctic char fillet 5 ounces red beets (2 small), scrubbed and halved 2 Cara Cara oranges 1 teaspoon yuzu juice, such as Yakami Orchard (available at yummybazaar.com). 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of sugar 3 tablespoons fresh tarragon leaves, sliced if large Flaky sea salt, such as Jacobsen, for serving Directions Pat fish dry and freeze, uncovered, until very firm but not frozen solid, about 45 minutes. Place beets in a medium saucepan fitted with a steamer basket set over simmering water. Cover and cook until easily pierced with the tip of a knife, about 20 minutes. Remove and let standuntil cool enough to handle. Rub skins with a paper towel to remove, then thinly slice beetsinto half-moons. Refrigerate until cool, about 15 minutes. Trim ends of oranges flat; set a flat side on a cutting board. Slice off peel and pith in sections, following shape of sphere. Set fruit on its side. Cut toward center, along a membrane; slice along adjacent membrane to release supreme. Transfer to a bowl; repeat until all supremes are removed. Squeeze membranes over another bowl to release juices. Whisk together yuzu juice, 2 tablespoons orange juice, and oil; season with kosher salt, pepper,and sugar. Very thinly slice fish on a 45-degree angle, cutting away from skin. Arrange on a platter with beets and citrus supremes in an overlapping single layer. Drizzle evenly with yuzu dressing, sprinkle with tarragon and flaky salt, and serve immediately. Cook's Notes Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it's firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving. Rate it Print