Summary

Ingredients

• 1 char (s), very fresh
• 2 handfuls sea salt, coarse
• 2 handfuls sugar, brown, coarse
• 2 tablespoon spice mixture (Asian herbs)
• 100 ml Noilly Prat
• 50 ml water
• 100 ml lime juice
• 3 sheets gelatine, white
• 2 teaspoons dill tips, fresh or frozen
• sea-salt
• Pepper, white, freshly ground

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Instructions

1. Fillet the char, leave the skin on. Mix the salt, sugar and Asian herbs. Put a layer of it in a shallow bowl and place the char fell skin on top. Cover with the remaining salt mixture and place in the refrigerator for 3-4 hours.
2. Soak the gelatine in cold water. Heat the water and dissolve the squeezed gelatine sheets in it. Add the Noilly Prat and lime juice. Add the dill tips and season with salt and white pepper. Pour the liquid into a shallow bowl and let it set in the refrigerator.
3. Take the char out of the salt bed, rinse well under running cold water so that all salt, sugar and herbs are removed, then pat dry. Use a sharp knife to cut the fish fillet from the skin in thin slices.
4. Cut the jelly into small cubes. Arrange the char with the jelly and a small salad on a plate.
5. As part of a larger menu with several starters, one char is sufficient for 4 people, as a normal starter for two. I served it with a small fresh salad of kohlrabi, radishes and spring onions with homemade mayonnaise.