Skip to main content
Epicurious

Cured Char with Gin

Ingredients

1 pound (455 g) skin-on arctic char fillet, pinboned (or you can use sockeye salmon)
1/3 cup (65 g) packed brown sugar
1/3 cup (65 g) granulated sugar
1/3 cup (75 g) salt
1 tablespoon peppercorns
3 tablespoons gin
1/2 cup (20 g) chopped fresh dill

Preparation

  1. Step 1

    If you have 1 fillet, cut it into 2 equal pieces. If you have 2 fillets, they should be of equal size. In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste. Divide the paste evenly among the 4 sides of the fish pieces. Using half of the dill, cover the flesh side of both pieces, and then join the sides together. Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed. Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.

    Step 2

    Remove the fish from the bag, rinse well under cool water, and pat dry. Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.

    Step 3

    Remove the fish from the bag, slice thinly, and serve.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsGinAlcoholBeveragesArctic CharFishSeafoodDillHerbs & SpicesSalmonStarterSideDinnerBrunchGluten FreeDairy FreeNut FreeEasy5 Ingredients or FewerPickle & PreserveCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.