Cold Smoked Arctic Char Recipe

Inspired by The Guild

Time5h

Serves4

dill-cured Arctic char, pretzel crumble, pickled red onions, horseradish & crème fraîche panna cotta

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Ingredients

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For the Dill-Cured Arctic Char

1 1/8 lb (500 grams) Arctic char fillet

1.06 oz (30 grams) fresh dill, chopped

0.71 oz (20 grams) sea salt

1/3 oz (10 grams) sugar

1 tsp Lemon zest

For the Pretzel Crumble

3 1/2 oz (100 grams) pretzels, crushed

1.06 oz (30 grams) Butter, melted

1 tsp Watkins garlic powder

For the Pickled Red Onions

1 medium Red onion, thinly sliced

1/2 cup (120 ml) white vinegar

1/2 cup (120 ml) water

0.53 oz (15 grams) sugar

0.18 oz (5 grams) Celtic sea salt

For the Horseradish & Crème Fraîche Panna Cotta

1.06 cup (250 ml) Heavy cream

0.18 oz (5 grams) gelatin powder

3 1/2 oz (100 grams) crème fraîche

1 tsp prepared horseradish

1 tsp Celtic sea salt

Method

Prepare the Dill-Cured Arctic Char

Cure the Fish

In a bowl, mix the chopped dill, sea salt, sugar, and lemon zest. Rub this mixture over the Arctic char fillet. Wrap the fish tightly in plastic wrap and refrigerate for 24 hours to cure.

Prepare the Pickled Red Onions

Pickle the Onions

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then pour over the sliced red onions in a heatproof container. Let it cool to room temperature, then refrigerate for at least 1 hour.

Prepare the Pretzel Crumble

Make Pretzel Crumble

In a bowl, combine crushed pretzels, melted butter, and garlic powder. Spread the mixture on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10 minutes or until golden brown. Let cool.

Prepare the Horseradish & Crème Fraîche Panna Cotta

Make Panna Cotta

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom. In a saucepan, heat heavy cream to just below boiling. Remove from heat, add bloomed gelatin, crème fraîche, horseradish, and salt. Stir until smooth. Pour into molds and refrigerate for at least 4 hours to set.

Assemble the Dish

Plate the Dish

Once the panna cotta is set, unmold it onto a plate. Slice the cured Arctic char and arrange it beside the panna cotta. Top with pickled red onions and sprinkle with pretzel crumble. Serve chilled.