Cured blackened arctic char

serves 4

cured arctic char

2 fillets arctic char
100g salt
100g sugar
5 white peppercorns
2 dill stalks

jerusalem artichoke purée

500g peeled artichokes
200g double cream

crayfish mayonnaise

500g crayfish shell
500ml rapeseed oil
6 egg yolks
15-20g Dîjon mustard
60g chardonnay vinegar

trout roe vinaigrette

40g trout roe
50ml lemon juice
50ml rapeseed oil
20g cucumber, finely chopped
1 bunch chives, finely chopped
oil for deep frying skins

Trim the fillets and remove the skins. Scrape the skins clean and dry them in the oven for 12 hours at 60˚C. Mix the salt, sugar, peppercorns and dill stalks for the cure.

Coat the fish with the mix, wrap in cling film and leave to rest overnight. Roast the artichoke in the oven at 180˚C until it is golden and soft. Blend with the gently warmed cream until completely smooth. Lightly roast the crayfish shells until coloured, then immerse them in the rapeseed oil heated to 60˚C. Take off the heat and leave to infuse for 2-3 hours to extract the flavor, then strain.

Whisk together the egg yolks, mustard and vinegar. Add the infused oil a little at a time, whisking continuously until the mayonnaise has thickened. Season with salt and pepper. Combine all the vinaigrette ingredients.

Season with salt, pepper and sugar. Remove the cling film from the char fillets and rinse off the cure with cold water. Divide the fillets into serving pieces and lightly char the flesh with a blowtorch.

Shortly before serving, deep fry the dried fish skins in vegetable or sunflower oil at 230˚C until they are crisp. Season with salt while still hot and break into small pieces for plating.