Marinated char fillets with gin mayonnaise

Ingredients for 4 servings:

• 2 fish(s), brook trout, approx. 350 g each
• 10 juniper berries
• 3 grains of allspice
• 5 grains of black pepper
• 2 tsp salt
• 1 tsp sugar
• Mayonnaise:
• 1 egg yolk
• ½ tsp lemon juice
• Salt
• Pepper, from the mill
• 125 ml oil (walnut oil)
• 3 tsp gin

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

this is a starter or the intermediate course in a menu

This recipe can also be made with trout. Only if you can get char, should you use them, as their meat is better. This fish has very high water quality requirements and is not as hardy as the productive rainbow trout. Accordingly, these fish are less available. Fillet the char, leaving the skin on. Remove the remaining bones with tweezers or tongs. Grind the allspice and pepper. Roughly chop the juniper berries and add them to the mortar with the salt and sugar, and crush everything very finely. Rub the char fillets with the spice mixture, fold them together, wrap tightly in parchment paper, and seal them in a plastic bag. Refrigerate for at least 24 hours with a weight on top. Turn over several times. Before serving, cut the skin off the fillets from the head to the tail. For the gin mayonnaise, mix the egg yolk with lemon juice, salt, and pepper. Stir in the oil, first drop by drop, then in a thin stream. Finally, stir in the gin. Serve the mayonnaise well chilled with the char fillets and oven-fresh baguette.