Cured Arctic char with pink pepper
1 rating (click on the stars to rate)
Category
Arctic char
Cuisine
Nordic
Author:
Katarina Hällstén
Preparation
30 minutes
Cooking
48 hours
A beautifully cured char with pink pepper, balanced saltiness and sweetness, and fresh notes of dill and citrus. The curing gives a smooth, almost buttery texture, perfect in thin slices.
Ingredients
-
1 kg wild caught Arctic char
-
0,5 dl salt
-
0,5 dl sugar
-
2 tbsp pink pepper, coarsely crushed
-
22 tsp white pepper, coarsely crushed
-
1 generous bunch of dill
Instructions
Fillet the Arctic char to get two nice fillets, preferably boneless.
Mix salt, sugar, and pepper.
Coarsely chop the dill.
Sprinkle some of the spice mixture and dill onto plastic wrap.
Place one char fillet skin-side down.
Evenly spread more of the spice mixture and dill on top.
Place the second fillet on top, flesh-side down.
Sprinkle the remaining spice mixture and dill on top.
Fold into a tight package and place in a plastic bag.
Seal carefully and cure in the fridge for 2 days, turning the fish once during this time.
When serving: Scrape off the spices and dill, slice thinly, and garnish with pink pepper, dill, and lime wedges.
Comments (0)
There are no comments for this article. Be the first one to leave a message!