Cured Char with Gin

1. 1

   If you have 1 fillet, cut it into 2 equal pieces.

2. 2

   If you have 2 fillets, they should be of equal size.

3. 3

   In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.

4. 4

   Divide the paste evenly among the 4 sides of the fish pieces.

5. 5

   Using half of the dill, cover the flesh side of both pieces, and then join the sides together.

6. 6

   Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.

7. 7

   Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.

8. 8

   Remove the fish from the bag, rinse well under cool water, and pat dry.

9. 9

   Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.

10. 10

    Remove the fish from the bag, slice thinly, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.