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🍽️ Cured Arctic Char Fillets

268 kcal · 30 min · 4 servings

Ingredients

• 700 g trout fillet (with skin, 4 trout fillets)
• 1 organic lemon
• 6 juniper berries
• 1 tsp black peppercorns
• 40 g coarse sea salt
• 40 g sugar (2 tbsp)
• 1 tbsp mustard seeds
• 1 bunch dill
• 1 tbsp honey
• 4 tbsp rapeseed oil
• 4 tbsp medium-hot mustard
• salt
• pepper

Instructions

1. 1. Remove the bones from the arctic char fillets using tweezers.
2. 2. Wash the fillets and pat them dry with kitchen paper.
3. 3. Place the fillets skin-side down in a baking dish.
4. 4. Rinse the lemon under hot water and dry it thoroughly.
5. 5. Finely grate the lemon zest.
6. 6. Set the lemon aside for use the next day.
7. 7. Coarsely grind juniper berries, peppercorns, sea salt, sugar, and mustard seeds in a food processor.
8. 8. Mix the ground spices with the lemon zest.
9. 9. Distribute the spice mixture evenly over the fillets.
10. 10. Cover the dish with cling film.
11. 11. Place the dish in the refrigerator and cure the fillets for about 12 hours.
12. 12. Wash the dill and shake off excess water.
13. 13. Pluck the dill tips and chop them finely.
14. 14. Halve the reserved lemon and squeeze out the juice.
15. 15. Whisk honey, lemon juice, oil, and mustard together in a bowl.
16. 16. Stir the chopped dill into the sauce.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Remove the fillets from the cure.
19. 19. Rinse the fillets briefly and pat them dry.
20. 20. Place the fillets skin-side down on your work surface.
21. 21. Slice the fillets thinly at an angle away from the skin using a sharp knife.
22. 22. Arrange the slices on plates or a platter.
23. 23. Serve the fillets with the prepared sauce.

Nutrition per serving

• kcal: 268
• Protein: 30 g · Fett/Fat: 13 g · Carbs: 5 g