Summary

Ingredients

• 2 fish (s), brook trout, approx. 350 g each

For the marinade:

• 10 juniper berries
• 3 grains allspice
• 5 grains black pepper
• 2 teaspoons salt
• 1 teaspoon sugar
• Mayonnaise:
• 1 egg yolk
• 0.5 teaspoon ½ lemon juice
• salt
• Pepper from the grinder
• 125 ml oil, (walnut oil)
• 3 teaspoons gin

Print Recipe Pin Recipe

Instructions

1. This recipe can also be made with trout. Only if you can get char should you take them because their meat is better. This fish makes very high demands on the water quality and is not as insensitive as the high-yielding rainbow trout. The supply of these fish is correspondingly lower.
2. Fillet the char, leaving the skin on. Remove the remaining bones with tweezers or pliers. Grind the allspice and pepper in a mortar. Roughly chop the juniper berries and place in the mortar along with salt and sugar and crush everything very finely.
3. Rub the char fillets with the spice mixture, fold them up, wrap tightly in parchment paper and seal in a plastic bag. Place in the refrigerator for at least 24 hours, weighing down. Turn several times. Before serving, cut the fillets from the skin from the head to the tail.
4. For the gin mayonnaise, mix the egg yolks with lemon juice, salt and pepper. Add the oil drop by drop while stirring, then in a thin stream. Finally stir in the gin.
5. Serve the mayonnaise well chilled with the char fillets. Oven-fresh baguette with it.