Char and shrimp ceviche with cucumber relish and anchovy sauce

Ingredients for 4 servings:

• 1 char fillet(s), fresh, without skin
• 4 prawns, fresh
• 1 lime(s)
• salt and pepper
• 2 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• 1 spring onion(s), the green part
• 5 large garlic cloves
• 5 anchovy fillets in oil
• 4 tbsp extra virgin olive oil
• 3 tbsp sour cream
• salt and pepper
• ½ bunch dill, fresh, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

Remove bones and skin from the char fillet, then cut into 8 strips. Place in a bowl with the shrimp. Squeeze the lime juice and make a marinade from the juice with pepper, salt, oil, and sugar. Pour this over the fish and shrimp and marinate for about 5-6 hours. Slice the green part of one spring onion into diagonal rings. Peel and finely chop the garlic cloves. Cut the anchovy fillets into tiny cubes. Heat the oil in a small saucepan and lightly fry the garlic and anchovies over moderate heat. Then let cool. Mix with the sour cream and season with salt and pepper. Finally, stir in the chopped dill. Serve the char and shrimp with the garlic sauce and garnish with the spring onion rings. Serve with cucumber relish and crispbread. URL for cucumber relish: https://www.chefkoch.de/rezepte/3857741587373337/Gurkenrelish.html URL for crispbread: https://www.chefkoch.de/rezepte/4112191648653342/Knaeckebrot.html