Ingredients
Hint:
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
kochen@bettybossi.ch
Char
Serve
Utensils
One mould (holding approx. 2 l)
How it's done
Char
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.
Serve
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.
| Serve with: | Toast and salad |
|---|---|
| Note: | Use very fresh fish fillets; the fish must be top quality and fresh. |
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