Smoked char with boiled potatoes & herb horseradish dip

Ingredients for 4 servings:

• 2 char(s), whole, gutted
• 360 g rock salt or sea salt
• 6 liters of water, cold
• n. B. spice(s)
• Herbs, fresh: thyme, rosemary, dill, alternatively dry spices: oregano, thyme, dill tips
• 3 handfuls of smoking flour (apple smoking flour), without artificial smoke flavor powder, (pack of 400 g)
• oil
• 800 g potatoes, waxy (e.g. Anna/ Annabelle/ Anoushka/ Belinda)
• 250 g creamed horseradish
• ½ bunch of dill
• ½ bunch parsley
• ½ bunch chives
• 1 lemon(s), juice
• 80 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

Viki Fuchs Original Recipe / Smoking fish in a roasting pan

To brine the fish you need a large container (e.g. roasting pan, casserole dish or similar). For smoking you need a roasting pan with a tight-fitting lid that can hold two fish, four pastry rings + a cake rack or smoking insert (long). 1. Brine the char: To make the brine, dissolve the salt in the water and add spices as desired. Stir everything well until the salt is completely dissolved. Place the gutted fish in the brine and let it rest in a cool, dark place for about 10-12 hours. 2. The next day: Peel the potatoes, quarter them and boil them in plenty of salted water. Then drain them in a sieve, let them steam off briefly, then return them to the pot and keep warm with the lid closed until serving. Preheat oven to 180°C (top/bottom heat). 3. To smoke, place the smoking wood chips in the bottom of a large roasting pan and place two pastry rings or a smoking rack inside. Remove the fish from the brine, wash thoroughly, and pat dry. Then smoke over medium heat with the lid closed for about 20 minutes. After smoking, carefully open the lid, ideally outside or with the window open, so that the smoke can escape. 4. Now remove the fish and place it in an ovenproof dish and finish cooking for about 15 minutes at 180°C (top/bottom heat). 5. In the meantime, wash the herbs, shake dry, and finely chop. Mix with the creamed horseradish and season with salt, pepper, and lemon juice. Brown the butter in a pan. Arrange the finished fish, whole or filleted, on a plate, pour over the browned butter, and serve with boiled potatoes and a herb-infused horseradish dip.