Pickled artic charr with apple-horseradish broth

• Apple Blossom
• Cornabria Blossoms

For the pickled artic charr:

• 1 kg of skinless artic charr fillets
• 70 g of sea salt
• 70 g of powdered sugar
• 40 g chopped flat leaf parsley
• 40 g chopped dill
• zest of 1 lemon
• 10 bruised black peppercorns
• 1 bay leaf
• 4 g coriander seeds
• 4 cl gin
• 4 cl tonic

For the cold apple horseradish broth:

• 1 l apple puree
• 3 dl vegetable stock
• xantana
• citric acid
• salt and pepper
• calvados
• 5 dl apple juice
• fresh horseradish
• 1 cup of Limon Cress

For the herb salad:

• 100 g seasonal salad (Stellaria media, dead-nettle)
• 1 cup of Mustard Cress
• 1 cup of Shiso Purple
• 1 cup of Tahoon® Cress
• rapeseed oil
• juice of 1/4 lime
• mild apple cider vinegar
• sugar
• mustard
• salt and pepper

For the brine, mix the bay leaf, coriander and pepper finely, add the remaining ingredients and spread evenly over the skin side of the fish.

Cover with plastic wrap and leave to marinate for 2 to 3 hours, depending on the thickness. The fish should not become too dry. Remove the marinade with a damp cloth, cut into 80-gram portions and reserve at room temperature.

For the stock, mix all liquids with freshly grated horseradish and Limon Cress in the blender, season and pass through a fine sieve.

Season the stock with citric acid and bind with the xantana until slightly syrupy. For the salad, mix all herbs and lettuce varieties and mix with the ingredients for the dressing.

Spoon the stock into a deep plate, place the brook knight in it and dress the herb salad with it. Garnish with a few leaves of the Apple Blossom and an edible violet.

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Haus Stemberg

Kuhlendahler Strasse 295 - Velbert-Neviges
0049 205 356 49
www.haus-stemberg.de

Recipe: Sascha Stemberg
Source: Culinaire Saisonnier 80 - Spring 2016