Reichsgraf von Kesselstatt Grauburgunder

Ingredients

• 400 gArctic char fillet (freshly caught, skinless)
• 60 gCoarse sea salt
• 40 gRaw cane sugar
• 1 tspFennel seeds (lightly crushed)
• 1 pieceOrganic lemon (zest)
• 1 bunchDill (fresh)
• 1 pieceFennel bulb
• 1 pieceGranny Smith apple
• 3 tbspCold-pressed olive oil
• 2 tbspLemon juice (freshly squeezed)

Preparation

1. 1Check the char fillets for pin bones and remove them with tweezers if necessary.
2. 2For the cure, mix the sea salt, raw cane sugar, crushed fennel seeds, and lemon zest together evenly.
3. 3Place the fish in a shallow dish, cover with the cure and half of the chopped dill, and let it cure in the refrigerator for at least 12 hours.
4. 4After the resting time, carefully rinse off the cure under cold water, pat the fish dry, and slice into paper-thin pieces.
5. 5Trim the fennel and core the apple; use a mandoline to slice both into very fine shavings.
6. 6Whisk together the olive oil, lemon juice, and a pinch of salt to create a light vinaigrette and briefly toss the apple-fennel salad in it.
7. 7Arrange the salad in the center of the plates and fan the char slices on top.
8. 8Garnish with the remaining dill and serve immediately.