Amsterdam Tea Room
2 cups of flour
2 – 2 1/2 cups milk, any kind will do
1/2 tsp salt
4 1/4 cups whole milk
1 cup heavy cream
2 tsp salt
3-5 Tbsp fresh lemon juice
1 medium white onion
approx. 1/2 cup flour
neutral oil for frying
Cured Arctic Char
1 cup kosher salt
2/3 cup sugar
1/3 cup brown sugar
1 1/2 Tbsp lapsang souchong tea leaves
1 tsp black pepper
1/2 tsp chili flakes
1 Tbsp dried juniper berries
zest of 1 lime, 1 orange and 1 lemon
1 lb skin-on arctic char fillet
- Blend all ingredients to form a smooth thin batter.
- Fry until golden on medium heat, two or three at a time, rotating pan to spread batter as thin as possible.
- Makes 20-40 pancakes. Pancakes can be refrigerated for a week, or frozen for later and reheated.
- Add salt to milk and cream, heat in a double boiler to 200°F, until almost boiling.
- Add lemon juice once mixture comes to temperature, and stir gently until the milk curdles, and a translucent yellow whey forms.
- Gently strain curds through a fine mesh strainer or cheese cloth until the desired texture is achieved. Yields 2 cups.
- Slice onion into very thin 1/2 inch lengths and toss with a generous pinch of salt.
- Allow the salted onions to rest minimum one hour, up to overnight.
- Firmly squeeze as much moisture as possible from salted onions.
- Dredge small batches of onions in flour, being sure to separate individual pieces to avoid clumps.
- Fry in small batches fry at approx. 300°F until golden brown.
Cured Arctic Char
- Grind tea, pepper chili flakes and juniper berries in a mortar and pestle or spice grinder to a fine powder free of large chunks.
- Combine spices with the sugar, salt and zest and mix well.
- Spread approx. 1/3 of the spice mixture to cover an area as large as the fillet. Place fish skin side down on the mixture.
- Cover fish with remaining mixture and gently pat down before wrapping in plastic and placing weights on the fish.
- Refrigerate 24-36 hrs until firm.
- Rinse well under cold running water, and slice very thin across the grain leaving the skin behind.
Yield 4-6 servings