CURE THE ARCTIC CHAR (start at least 4 hours before serving):
1. Ensure arctic char fillet is sushi-grade quality and very fresh (ask your fishmonger for fish safe to consume raw).
2. In small bowl, combine kosher salt, granulated sugar, black pepper, lemon zest, and chopped fresh dill, mixing well.
3. Place arctic char fillet skin-side down on large piece of plastic wrap.
4. Coat arctic char fillet evenly with cure mixture on all sides, pressing gently to adhere.
5. Wrap tightly in plastic wrap ensuring completely airtight seal.
6. Place wrapped fish in shallow dish to catch any liquid and refrigerate for 3-4 hours (no longer than 4 hours or fish will become too salty).
7. Remove from refrigerator and unwrap fish.
8. Rinse thoroughly under cold running water to remove all cure mixture completely.
9. Pat completely dry with paper towels until no moisture remains.
10. Using very sharp knife, dice cured fish into small uniform pieces approximately 1/4-inch cubes.
11. Transfer diced tartare to clean bowl, cover tightly, and keep refrigerated at 40°F or below until assembly (use within 2 hours of dicing for food safety).

MAKE THE CORRECTED TURMERIC CUSTARD (can be made up to 1 day ahead):
12. In medium bowl, whisk together egg yolks, heavy cream, fish or vegetable stock, ground turmeric, sugar (only 1 tablespoon for savory profile), and salt until completely smooth with no streaks.
13. Pour mixture into small heavy-bottomed saucepan.
14. Cook over low heat, stirring constantly with wooden spoon or heat-resistant spatula, scraping bottom and corners to prevent eggs from scrambling.
15. Continue cooking and stirring for 8-12 minutes until custard thickens noticeably and reaches 170-175°F (77-79°C) on instant-read thermometer (should coat back of spoon and leave clear line when finger is drawn through).
16. Remove from heat immediately and whisk in butter until fully incorporated and custard is smooth and glossy.
17. Strain custard through fine-mesh sieve into clean bowl for silky smooth texture, pressing through with rubber spatula.
18. Cover surface directly with plastic wrap to prevent skin formation.
19. Refrigerate at least 1 hour until completely chilled (can be made 1 day ahead).
20. Taste before serving - should be savory and rich with earthy turmeric notes, not sweet.

PREPARE ENHANCED ACIDIC SALSA (can be made 4 hours ahead):
21. Finely chop fresh dill and cilantro until pieces are uniform and small.
22. In medium bowl, combine chopped dill, cilantro, finely chopped capers, and minced shallot.
23. Add lemon juice (3 tablespoons) and white wine vinegar (2 tablespoons) for proper bright, acidic balance.
24. Whisk in extra virgin olive oil in slow, steady stream until emulsified.
25. Stir in Dijon mustard for additional depth and slight emulsification.
26. Season generously with salt and pepper to taste.
27. Salsa should taste very bright, herbaceous, and acidic with strong herbal presence.
28. Cover and refrigerate until serving (can be made up to 4 hours ahead).
29. Remove from refrigerator 10 minutes before plating to bring to cool room temperature.

MAKE PROPERLY COOKED FISH TUILE (can be made 1 day ahead):
30. Ensure white fish is very fresh and finely minced (use food processor if needed for fine texture).
31. In food processor, combine very finely minced white fish, rice flour, cornstarch, egg white, water, salt, and white pepper.
32. Process 30-45 seconds until completely smooth paste forms with no lumps or fish pieces visible.
33. Preheat oven to 325°F (165°C) - lower temperature prevents burning and ensures even cooking.
34. Line rimmed baking sheet with silicone baking mat for even heat distribution (parchment will work but silicone is preferred).
35. Using small offset spatula, spread fish mixture in very thin, even layers in desired shapes (rectangles or abstract shapes work well), spreading to approximately 1/16-inch thickness.
36. Aim for consistent thickness throughout each tuile to ensure even cooking.
37. Bake for 8-10 minutes, watching carefully and rotating baking sheet 180 degrees halfway through baking time.
38. Tuiles are done when edges are crisp and light golden but NOT dark brown or burnt (should be pale golden throughout).
39. Remove from oven and cool completely on baking sheet without moving for at least 15 minutes until crisp and stable.
40. Once completely cool and crisp, carefully remove from mat using thin spatula.
41. Store in airtight container with parchment paper between layers at room temperature for up to 1 day.
42. Keep away from moisture which will soften tuiles.

PREPARE MINIMAL ROMAINE ELEMENT (optional - consider omitting):
43. If including romaine component, bring pot of salted water to boil.
44. Blanch romaine leaves for 30 seconds, then immediately shock in ice water bath.
45. Drain and squeeze leaves very dry to remove excess water.
46. Puree blanched romaine in blender with 1-2 tablespoons water until completely smooth.
47. Measure out only 2 tablespoons of puree (reserve remainder for another use).
48. Stir in lemon juice to counter any residual sweetness.
49. Season with salt to taste.
50. Note: Consider omitting this component entirely as judges preferred to avoid sweetness in savory fish course.

ASSEMBLE THE CN TOWER PRESENTATION (assemble just before serving):
51. Have all components ready and properly chilled: turmeric custard, diced char tartare, acidic salsa, and completely cool, dry tuiles.
52. Select 4 tall, narrow glasses (approximately 4-6 oz capacity) to represent miniature CN Tower for Mission Impossible theme presentation.
53. Spoon 2 tablespoons of chilled savory turmeric custard into bottom of each glass, spreading evenly.
54. Working with cold tartare, carefully spoon 3-4 ounces (about 1/3 to 1/2 cup) of diced cured arctic char tartare over custard layer in each glass.
55. If using romaine puree, place only tiny dots (no more than 1/4 teaspoon total per serving) on top of tartare using toothpick or small spoon.
56. Ensure fish tuiles are completely cool and dry to prevent oil from melting into custard.
57. If tuiles have any excess oil on surface, gently pat with paper towel before placing.
58. Gently insert one fish tuile vertically or at dramatic angle in each glass for theatrical effect, pressing gently into tartare to secure.
59. Place each assembled glass on individual serving plate.
60. Serve small bowl (2-3 tablespoons) of enhanced acidic dill-cilantro salsa alongside each glass for diners to add as desired.
61. Instruct diners to "break through" fish tuile like breaking glass, then mix tartare liberally with acidic salsa for proper flavor balance.
62. Serve immediately while all components are properly chilled.

FOOD SAFETY AND STORAGE:
Use only sushi-grade arctic char from reputable source
Keep all fish components at 40°F (4°C) or below at all times
Assembled tartare must be served within 2 hours of dicing
Custard can be refrigerated up to 1 day in airtight container
Salsa can be refrigerated up to 4 hours before serving
Tuiles can be stored at room temperature in airtight container up to 1 day
Do not assemble more than 10 minutes before serving for optimal freshness and presentation