Pickled char with lime and dill jelly

Ingredients for 1 servings:

• 1 char, very fresh
• 2 handfuls of coarse sea salt
• 2 handfuls of sugar, brown, coarse
• 2 tbsp spice mix (Asian herbs)
• 100 ml Noilly Prat
• 50 ml water
• 100 ml lime juice
• 3 sheets of white gelatin
• 2 tsp dill tips, fresh or frozen
• Sea salt
• White pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Fillet the char, leaving the skin on. Mix the salt, sugar, and Asian herbs. Place a layer of this in a shallow dish, then place the char fillets on top, skin-side up. Cover with the remaining salt mixture and refrigerate for 3-4 hours. Soak the gelatin in cold water. Heat the water and dissolve the squeezed gelatin leaves in it. Add the Noilly Prat and lime juice. Add the dill tips and season with salt and white pepper. Pour the liquid into a shallow dish and refrigerate to set. Remove the char from the salt bed, rinse thoroughly under cold running water to remove all traces of salt, sugar, and herbs, then pat dry. Using a sharp knife, cut the fish fillet into thin, diagonal slices, removing the skin. Cut the jelly into small cubes. Arrange the char on a plate with the jelly and a small salad. As part of a larger menu with several appetizers, one char is enough for four people, and as a regular appetizer, it’s enough for two. I served it with a small fresh salad of kohlrabi, radishes, and spring onions with homemade mayonnaise.