Cured char with chervil

Cured char with chervil

Total: 24 hr 15 min. | Active: 15 min.
Nutritional value / people: 261 kcal
, Fat: 11 g
, Carbohydrate: 20 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 char fillet with skin, approx. 120 g each
2 tbsp sugar
1 tbsp salt
1 organic lemon, use grated zest
1 pink grapefruit, rinsed with hot water, dabbed dry, grated zest
1 tsp peppercorn, finely crushed
¾ tsp bourbon vanilla powder


3 pink grapefruit, peeled, halved, cut into slices approx. 5 mm thick
100 g crème fraîche
1 organic lemon, use grated zest
½ bunch chervil, leaves torn off
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One mould (holding approx. 2 l)

How it's done

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Remove any bones from the fish fillets with tweezers. In a bowl, mix the sugar with all the other ingredients up to and including the vanilla. Spread ¼ of the sugar & salt mixture in the tin. Place the fish fillets on top (skin side down), top with the remainder of the salt mixture. Completely cover the char with cling film, weigh down using a wooden board and cans, cure in the fridge for approx. 24 hrs.


Pat dry the fish fillets with kitchen paper. Cut the fillets from the skin into thin slices using a sharp knife, serve on a platter with the grapefruit. Mix the crème fraîche and lemon zest, spread on top, sprinkle with chervil.

Good to know
Serve with: Toast and salad
Note: Use very fresh fish fillets; the fish must be top quality and fresh.

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