Cured char with chervil
Ingredients
for 4 person
| 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 |
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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