Summary

Ingredients

• Fish, 2 ready-to-cook sides salmon trout with skin
• 1 bunch borage (alternatively handful chervil or bunch wild garlic)
• 1 ½ bunch dill
• 1 tablespoon pepper - grains, white
• 3 tablespoon salt
• 1 ½ tablespoon sugar

For the sauce:

• 0.5 ½ bunch wild garlic or dill
• 0.5 ½ lemon (untreated)
• 2 teaspoons mustard, hotter
• 1 teaspoon honey or maple syrup
• 4 tablespoon oil, (sunflower or rapeseed)
• Freshly ground salt and pepper

Print Recipe Pin Recipe

Instructions

1. Clean the sides and, if necessary, remove bones with tweezers.
2. Wash the herbs, finely chop the leaves or tips. Coarsely mash the peppercorns in a mortar and mix everything with salt and sugar.
3. Place one half of the salmon skin down in a porcelain vessel, spread the seasoning mixture on top and place the other half of the salmon with the meat side on top. Cover with cling film and weigh down. Leave the fish to marinate in the refrigerator for 2 days. Turn twice a day as soon as the brew has formed and drizzle with it.
4. For the lemon sauce, wash hot and dry, thinly cut a large piece of peel and chop very finely. Squeeze the lemon. Wash the dill or wild garlic and finely chop the leaves. Mix the mustard with the herbs, lemon juice and honey. Take the fish out of the refrigerator. Add the stock from the mold to the sauce and stir well, mix in the oil and season with salt and pepper.
5. Scrape off the seasoning mixture from the fish, cut into thin slices, serve with the sauce and lemon wedges.