Cured char with chervil

Total: 24 hr 15 min. | Active: 15 min.
gluten-free

Ingredients

for 4 person

Char
char fillet with skin, approx. 120 g each
2 tbsp sugar
1 tbsp salt
organic lemon, use grated zest
pink grapefruit, rinsed with hot water, dabbed dry, grated zest
1 tsp peppercorn, finely crushed
¾ tsp bourbon vanilla powder
Serve
pink grapefruit, peeled, halved, cut into slices approx. 5 mm thick
100 g crème fraîche
organic lemon, use grated zest
½ bunch chervil, leaves torn off

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.

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