Graved salmon trout

Ingredients for 4 servings:

• Fish, 2 ready-to-cook sides of salmon trout with skin
• 1 bunch of borage (alternatively 1 handful of chervil or 1 bunch of wild garlic)
• 1 ½ bunch dill
• 1 tbsp peppercorns, white
• 3 tbsp salt
• 1 ½ tbsp sugar
• ½ bunch wild garlic or dill
• ½ lemon(s) (untreated)
• 2 tsp mustard, hot
• 1 tsp honey or maple syrup
• 4 tbsp oil (sunflower or rapeseed)
• Salt and pepper freshly ground

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Clean the sides and, if necessary, remove bones with tweezers. Wash the herbs and finely chop the leaves and tips. Roughly crush the peppercorns in a mortar and pestle and mix everything with the salt and sugar. Place one half of the salmon, skin-side down, in a porcelain dish, spread the seasoning mix on top and place the other half of the salmon, flesh-side down, on top. Cover with cling film and weigh it down. Leave the fish to marinate in the fridge for 2 days, turning it twice a day and drizzle with the liquid as soon as it has formed. For the sauce, wash the lemon in hot water and dry it, thinly slice off a large piece of the peel and chop it very finely. Squeeze the lemon. Wash the dill or wild garlic and finely chop the leaves. Mix the mustard with the herbs, lemon juice and honey. Take the fish out of the fridge. Add the liquid from the dish to the sauce and mix well. Stir in the oil and season with salt and pepper. Scrape the seasoning mixture off the fish, cut into thin slices, and serve with the sauce and lemon wedges.