Cold Potato Soup with Char Tartar

Cut onions, leek and potatoes into small cubes and sauté in foamed butter. Add stock and simmer for 20 minutes. Puree with a hand blender. Stir in sour cream and pass through a sieve. Season with salt and white pepper. Chill. Before serving, whip again with a blender. For the tartar, cut the well boned fish fillet into small cubes. Mix with the remaining ingredients. Season with salt and pepper and chill. For the potato grate, first cut potatoes into very thin slices (best done with a bread slicer), then into strips. Heat clarified butter in a pan and place about 12 strips on top of each other (like a grid) in the pan for each serving. Fry until golden, turn carefully with a turner and fry on the other side until just as golden. Lift out and drain on paper towels. Pour tartare into a ring (or small serving dish) and place or turn into the center of the plate. Pour on foamed soup, garnish with chopped chives and potato lattice. If desired, decorate with a little char caviar.

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