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Marinated char fillet on cucumber salad

25 minutes

8 hours, 25 minutes

Mittel

4 persons

Marinated char is extremely versatile. It can be served as an appetizer, on bread or as a topping for salads and other dishes. Preparation requires a little patience and time, but the result is a delicate, unique and fine taste. The consistency is waxy and velvety. In this recipe, the char fillet is combined with a crunchy cucumber salad in typical Nordic style.

Ingredients

2 char fillets, 160 g each
40 g salt
20 g sugar
500 ml water
1 organic cucumber
A few sprigs of fresh dill
2 tbsp lemon vinegar or white balsamic vinegar
100 ml sour cream (or sour cream)
Freshly ground pepper
Salt to taste

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him

Preparation

The day before: Leave the char fillets to thaw overnight in the fridge. Then rinse in cold water and pat dry. Bring the water, salt and sugar to the boil briefly and leave to cool. Place the fillets in the water and leave to soak for at least 8 hours or overnight
For the crunchy cucumber salad: Cut the cucumber into not too thin slices. Mix the sour cream with the vinegar and chopped dill and season with salt and pepper
Remove the char fillets from the marinade, rinse briefly and pat dry. The fillets should either be skinned or sliced directly from the skin. Then arrange the slices on the cucumber salad and serve.

The liquid pickling process prevents the fish from becoming too salty, as can be the case with classic dry pickling. This guarantees successful enjoyment.