SHoCHU INFUSED ARCTIC CHAR GRAVLAX

 

SHoCHU infused Arctic Char Gravlax

4 fresh Arctic Char Fillets

 

4 0z SHoCHU  (66 Gilead )

1 tsp of pink pepper corns

1tsp white peppercorns

1tsp of black pepper corns

1tsp of green peppercorns

1tsp of coriander

1tsp lemon dill

1tsp of Icelandic herbs (or dry thyme)

1 cup kosher salt

1 cup sugar

½  cup brown sugar

 

Grind all spices in a spice grinder to a coarse grind 

Add to sugar and salt mixture

Pour SHoCHU  on the flesh side of the filets , place in nonreactive container for 6 hours in the fridge

 

Add curing rub to both sided of fish. Put fish filets in pairs flesh side in, and wrap in plastic. Place in container with perforations and refrigerate  for 3 days turn every 12 hours and drain of any excess fluid

 

After three days, the flesh should be darker and firm. Rub off the excess curing spices  and cut into thin slices

 

See serving suggestion: Dill crème fresh on rice cracker, other suggestions with mustard, or on its own

Enjoy with a glass of SHoCHU