Cured Arctic Char with Alpine Herbs
Delicate arctic char from alpine waters, gently cured with fresh mountain herbs and lemon zest for an aromatic and fresh taste experience.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash arctic char fillets, pat dry with paper towels and carefully remove all bones with tweezers. Lightly scrape the skin with the back of a knife to remove any scales.
Herb Mix
10 Min.Strip thyme leaves, finely chop mountain fennel and tarragon. Grate lemon zest. Thoroughly combine all herbs with salt, sugar and pink pepper in a bowl.
Curing Application
10 Min.Spread half of the herb cure on the bottom of a baking dish. Place the first fillet skin side down, distribute the remaining cure on the flesh side and place the second fillet flesh side down on top.
Curing Time
24-36 Std.Cover the fillets with cling film, lightly weight (max. 500g) and refrigerate at 2-4°C for 24-36 hours. Turn once after 12 hours.
Finishing
10 Min.Remove arctic char from the dish, gently wipe off cure residue (do not rinse, to preserve the aroma). Slice diagonally into paper-thin slices using a very sharp long knife. Serve with crème fraîche and fresh bread.
Pro Tip
Arctic char has more delicate flesh than salmon and requires less curing time. Reduce the salt amount by 10-15% compared to salmon to avoid over-curing.
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