Marinated char with orange and fennel salad on a mango glaze

Ingredients for 4 servings:

• 1 large fish fillet(s) (char fillet)
• 4 bunches of dill
• 1 tsp peppercorns
• 1 tsp coriander
• 1 lime(s), untreated
• 25 g salt
• 35 g sugar
• 1 bulb(s) of fennel
• 1 orange(s)
• 1 lime(s)
• olive oil
• Salt
• Pepper, black from the mill
• 1 mango(s)
• 1 pinch(s) of sugar
• yogurt
• 1 shot of milk
• Caviar (trout caviar)

Instructions

Working time approx. 1 hour; Rest period approx. 4 days; Total time approx. 4 days 1 hour

unusual combination of fish, fruit and vegetables, very noble for guests, can be prepared

Cured Char: Pick the tips off the dill and chop finely. Roast the pepper and coriander in a dry pan and then finely grind them in a mortar. Finely grate the lime zest. Mix the prepared ingredients with sugar and salt. Check the char for bones and remove any. Spread the spice mixture over the fleshy side of the fish. Then place it in a freezer bag and seal it airtight. Let the char rest in the refrigerator for 3-4 days. Store the grated lime in a small plastic container in the refrigerator for later use in salads and fries. Otherwise, use a new lime as directed in the ingredients. Orange and Fennel Salad: Trim the fennel, trim the stem, and then slice it into approximately 1 cm thick slices. Blanch the fennel slices in boiling salted water until al dente. Drain and immediately place in cold water to stop the cooking process. Strain through a sieve and allow to drain. Fillet the orange. Collect the juice and squeeze the rest of the orange with your hands. You’ll need the orange juice for the mango. Halve the orange segments and mix with the fennel. Mix the juice of half a lime, olive oil, salt, and pepper to make a marinade and dress the salad with it. Mango gravy: Peel a ripe mango (it won’t taste good with an unripe mango!) and cut into thin slices, leaving a generous amount of flesh around the pit. Cut off the remaining mango flesh and dice it. Puree with the reserved orange juice and the juice of the second lime half. Season to taste with a little sugar. To serve: Remove the char from the freezer bag and pat dry with kitchen paper, removing the marinade. A little of the marinade can remain on the slices; it will look nice later. Cut the fish fillet diagonally into thin slices—just like salmon is sliced. Pour the gravy onto the plate and place a fan of mango slices on top. Place the fennel and orange salad on a plate and arrange the char slices on top. Mix the yogurt with a little milk and draw white stripes on the mango. Garnish with trout caviar.