Add <quantity>1<unit>L</unit></quantity> of vinegar and <quantity>1<unit>L</unit></quantity> of water to a pot over medium heat

Add <quantity>2½<unit>cups</unit></quantity> of sugar and <quantity>¼<unit>cup</unit></quantity> of salt

Whisk to dissolve and bring the mixture to a boil. Turn of the heat

Transfer it to a container and let it cool until warm

Peel <quantity>2</quantity> cucumbers. Trim and cut them in half lengthwise

Scrap off the seeds and cut them in half crosswise

Arrange the cucumbers in a airtight container

Add <quantity>1<unit>tbsp</unit></quantity> of mustard seeds and <quantity>1<unit>bunch</unit></quantity> of dill

Add the warm brine until all the ingredients are covered

Place on the refrigerator for at least 3d to set the flavors and texture

Remove cucumber pieces and thinly slice them to serve. The pickled cucumber is ready

Crack <quantity>2</quantity> eggs and separate the yolks from the whites. Add the yolks to a container

Add <quantity>2<unit>tsp</unit></quantity> of mustard and the juice of <quantity>½</quantity> a lemon

Add salt to taste

Remove the hard stems of <quantity>1<unit>bunch</unit></quantity> of dill and finely chop the leaves

Add the dill to the yolks and blend to combine

Add <quantity>200<unit>ml</unit></quantity> of vegetable oil in a thin stream while blending until thick and smooth. The dill mayo is ready

Make an incision along the spine of <quantity>1</quantity> arctic char filet to remove any bones

Add salt to taste and a pinch of sugar. Lightly press it to absorb the seasoning

Cut the filet in half

Melt <quantity>1<unit>cup</unit></quantity> of butter in a pan over medium-low heat. Cook for 10m, tossing constantly until deep golden brown

Transfer it to a container and let it cool until it reaches <temperature>70<unit>°C</unit></temperature>

Cut a parchment paper to fit the whole surface of a medium pan. Fold and soak it in water

Add the brown butter to the pan. Squeeze the parchment paper to remove all the excess water and soak it in the butter

Turn on the heat to low and add the filets, skin-side down. Cover with the paper and cook between <temperature>60<unit>°C</unit></temperature> and <temperature>65<unit>°C</unit></temperature> for 15-20m. Toss the fillets occasionally until translucent

Turn off the heat and remove the paper. Turn the filets over and remove the skin

Transfer to a tray and season with salt to taste. The fish confit is ready

Add the Dill Mayo to taste on a plate and place the Fish Confit on top

Serve with the Pickled Cucumber and garnish with fresh dill. The char confit with pickles & dill mayo is ready

Enjoy!