6 lemons, halved and de-seeded
150 grams salt
½ Serrano pepper
10 grams toasted coriander seeds
2 star anise
2 cardamom pods
1 cinnamon stick
5 sprigs cilantro
75 grams sugar
1 kilogram water
100 grams salt
50 grams sugar
1 lemon, cut into 8
5 sprigs lemon thyme
5 long peppers
10 coriander seeds
200 grams brioche crumbs lightly toasted
20 grams garlic julienne
30 grams red pepper, cut brunoise
20 grams green pepper, cut brunoise
20 grams toasted white sesame seeds
30 grams applewood-smoked bacon
10 grams toasted coriander seed
10 grams toasted fennel seeds
10 grams black peppercorns
50 grams water
50 grams glucose
300 grams chive
50 grams sugar
3 grams agar agar
1 tablespoon yellow mustard seeds
1 tablespoon brown mustard seeds
1 pint water
¼ cup Sherry vinegar
2 teaspoons evaporated cane juice sugar
500 grams cured and smoked Arctic char 100 grams heavy cream
500 grams crème fraîche
500 grams cream cheese
Zest of 1 lemon
Salt and freshly ground black pepper
2 portions Nunavut Arctic char
Petite red ribbon sorrel
Dehydrated red onions
For the Lemon Pudding:
Vacuum pack the lemons, salt, pepper, coriander, star anise, cardamom, cinnamon, cilantro and sugar together and cure for 5 days. Break the seal on the bags, and remove the meat and pith from the lemons. Put the lemons in a small saucepot with some water and sugar. Bring to a simmer and cook for 45 minutes, or until tender. Purée in a Vita-Mix blender until smooth, pass through a chinois, and cool.
For the Fish Brine:
Bring all ingredients to a simmer, cook for 10 minutes, then pass through a chinois. Cool until ready for use.
For the Everything Bagel Powder:
Dehydrate each ingredient in a food dehydrator according to the manufacturer’s instructions. Seal each ingredient in an air-tight container until all are ready. Powder the bacon. Combine all the dehydrated ingredients in a robot coupe and crush to a powder, but leave the integrity of each ingredient; don’t completely incorporate.
For the Chive Pudding:
Combine the water, glucose, sugar and agar agar in a small pot. Bring to a simmer and activate the agar agar by cooking for 5 minutes. Keep stirring the product to be sure the agar agar is activated and incorporated, and to be sure the sugars do not caramelize. Whisk the sugar mixture into the chive purée and cool. Once the purée has set, blend in a Vita-Prep until smooth.
For the Pickled Mustard Seeds:
Combine the yellow and brown mustard seeds, water, Sherry vinegar and evaporated cane juice sugar in a small sauce pot. Bring to a simmer and cook for 45 minutes, or au sec.
For the Smoked Char Mousse:
Purée the char in a Robot Coupe with heavy cream until smooth. Pass through a tamis and fold in whipped crème fraîche and aerated cream cheese. Fold in the lemon. Adjust seasoning.
For the Arctic Char Sous Vide:
Cover the char in brine in a shallow pan for 10 minutes. Vacuum pack the char with olive oil and cook using an immersion circulator in a water bath for 6 to 7 minutes at 57ºC.
To Assemble and Serve:
Pipe some chive pudding onto the plate and top with the warm arctic char. Spoon a few pickled mustard seeds on top of the char. Pipe a dot of lemon pudding onto the plate. Plate a quenelle of smoked char mousse next to the arctic char and garnish it with the everything bagel powder. Garnish the plate with the sorrel and dehydrated onions and capers.