Char Confit, Pickles & Dill Mayo
by
Max Müller
This light yet flavorful dish is gonna be the star of your dinner party!
- Level
Advanced
- Cooking
3d+
- Overral
3d+
- Ready
Dill
to garnish
Pickled Cucumber
Cucumber
2Dill
1 bunchMustard Seeds
1tbspApple Cider Vinegar
1LSugar
2½ cupsSalt
¼ cupWater
1L
Dill Mayo
Dill
1 bunchEgg Yolk
2Mustard
1tspLemon
½Vegetable Oil
200mlSalt
to taste
Fish Confit
Arctic Char Fillet
1Butter
1 cupSugar
a pinchSalt
to taste
Equipment
Airtight Container
Hand Blender
Probe Thermometer
Parchment Paper
Dill
to garnish
Pickled Cucumber
Cucumber
2Dill
1 bunchMustard Seeds
1tbspApple Cider Vinegar
1LSugar
2½ cupsSalt
¼ cupWater
1L
Dill Mayo
Dill
1 bunchEgg Yolk
2Mustard
1tspLemon
½Vegetable Oil
200mlSalt
to taste
Fish Confit
Arctic Char Fillet
1Butter
1 cupSugar
a pinchSalt
to taste
Equipment
Airtight Container
Hand Blender
Probe Thermometer
Parchment Paper
Char Confit, Pickles & Dill Mayo
Max Müller
Add 1L of vinegar and 1L of water to a pot over medium heat
Add 2½cups of sugar and ¼cup 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 2 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 1tbsp of mustard seeds and 1 bunch 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 2 eggs and separate the yolks from the whites. Add the yolks to a container
Add 2tsp of mustard and the juice of ½ a lemon
Add salt to taste
Remove the hard stems of 1 bunch of dill and finely chop the leaves
Add the dill to the yolks and blend to combine
Add 200ml 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 1 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 1 cup 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 70°C
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 60°C and 65°C 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!