Smoked Arctic Char Alpine Herbs
Delicately hot-smoked Arctic char with fresh alpine herbs for a savory mountain flavor experience.
Ingredients(for 0.5 kg)
Instructions
Preparation
4-6 Std.Gut, clean and wash the Arctic char and remove all bones. Prepare a brine from water, salt, thyme, rosemary, lemon zest and juniper berries and immerse the fish for 4-6 hours in the refrigerator.
Drying
1-2 Std.Remove the char from the brine, rinse with cold water and pat dry with paper towels. Dry on a rack for 1 hour at room temperature or 2 hours in the refrigerator until the surface is slightly glossy and tacky (pellicle).
Preheat smoker
20-30 Min.Preheat the smoker to 85-95°C. Use alder and Swiss stone pine wood chips in a 3:1 ratio, soaked in water for 30 minutes beforehand to ensure even smoke production.
Smoking
60-90 Min.Place the Arctic char on the grill rack and smoke at 85-95°C until an internal temperature of 62-65°C is reached. Brush the fish once with a little olive oil during smoking.
Resting and Serving
10 Min.Let the smoked Arctic char rest for 10 minutes before serving. Garnish with fresh alpine herbs and lemon wedges.
Pro Tip
Swiss stone pine wood gives the char a unique resinous aroma – use sparingly and combine with alder so the flavor does not become too dominant.
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