Fresh Char – Pickled with Beetroot

Preparations for the fish

1. First of all, for this dish you should emphasize that the fish should be VERY fresh and of good quality! – wash the char fillet and pat dry – remove the bones with tweezers – remove the skin with a sharp knife (this is absolutely necessary here because the dressing should reach the fish from both sides)

Preparations for the stain

1. Peel and grate a raw beetroot (wear gloves!) – rub the peel of a whole organic lemon – mortar the juniper and coriander and mix with salt, sugar, pepper from the mill, balsamic vinegar and lemon peel – this spice mixture for the grated beetroot give and mix well

preparation

1. Spread half of the prepared stain on the bottom of a suitably large ceramic bowl (ATTENTION: do not use a metal bowl) – then place the char on it and cover the fish fillet well with the rest of the stain – wrap cling film tightly over it so that no air can enter – 48 Chill for hours
2. After 48 hours the fish should have turned an interesting, dark red color – the stain is removed completely and the char is cut into thin slices with a sharp knife – serve with horseradish cream and a little dill … for those who like the red Not to like beetroot it should be said that the vigorously pickled fish only tastes like red beetroot !!!!

Variations

1. 5th I made 2 attempts: the 1st time I marinated with finished red beet salad from the glass (see photo no 2 on the small square plate) – taste was very good, but the color was less intense …
2. 6th the 2nd attempt with fresh beetroot clearly showed a much stronger red color (see larger rectangular plate) and in the end that makes a real difference on every buffet … a delight for the eye and a delight for the palate – with guaranteed WOW effect !!