cured arctic char
with shaved fennels, citrus, & chervil
Had some arctic char left over so I made gravlax out of it. It’s easy:
1 filet arctic char or salmon
1 part brown sugar
2 parts kosher salt
1 bunch rough chopped dill
1 tsp cracked coriander seed
2 lemons, zested
2 tbl pernod
Mix all ingredients except for the filet and pernod. Brush the filet with pernod and densely pack with the salt mixture. Wrap the filet in a cheese cloth and then place it on a long plate turned upside-down. Place the plate on a sheet pan and wrap the sheet pan with plastic wrap. This allows the fish to drain as it purges and the plastic wrap keeps everything from drying out.
A good vegan substitute is thinly sliced chiogga beets. You can see it in the photo above, pictured on the top right.