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Cured Dorset Char, Watts Farm Peppers & Crab apple

Preparation time: 120 mins   -    Cooking time: 30 mins   -    Serves: 4
Ingredients
  • - CURED CHAR
  • 600G - Dorset Char
  • 230G - MUSCAVADO SUGAR
  • 460G - MALDON SEA SALT
  • 1 - ORANGE ZEST AND JUICE
  • 1 - LEMON ZEST AND JUICE
  • 1 - LIME ZEST AND JUICE
  • 1/2 - A BUNCH OF MARJORAM
  • 50G - FENNEL SEEDS
  • 50G - CORIANDER SEEDS
  • - PICKLING LIQUOR
  • 500G - CIDER VINEGAR
  • 250G - CASTER SUGAR
  • 250G - WATER
  • 1 - CINNAMON STICK
  • 1 - STAR ANISE
  • 10 - Black peppercorns
  • 1 - BAY LEAF
  • 3 - SPRIGS OF THYME
  • 5G - FINE SALT
  • - PICKLED PEPPERS
  • 10 - SMALL RED PEPPERS
  • 10 - SMALL YELLOW PEPPERS
  • 500G - LEFTOVER PICKLING LIQOUR FROM THE APPLE
  • 250G - WATER
  • - CRAB APPLE PUREE
  • 250G - CRAB APPLES
  • 250G - CASTER SUGAR
  • - OTHER
  • 1 - BUNCH OF WATERCRESS
  • - RAPESEED OIL
  • - MALDON SEA SALT
Method
  1. CHAR
  2. Combine all ingredients except the char and blend in a robotcoupe to a coarse mix, now spread a layer of the mix in a long tray and then lay the char fillets on top, and spread the mix on top and leave to cure for 1 hour
  3. Remove char from cure and wash the fillets under cold water, now dry.
  4. Heat a wide deep pot of water to 55c and drop the fillets inside and poach for 2 minutes, remove and lay on a tray and put in the fridge to firm up.
  5. PICKLING LIQUOR
  6. Combine all ingredients and bring to the boil then pour over the peppers and cling film the bowl and leave the liquid to cool so the peppers pickle.
  7. CRAB APPLE PUREE
  8. Boil the crab apples in water and the sugar until falling apart, now strain off and blend the apples with the seeds and skin, now strain and force through a sieve with a spoon, set aside the puree.
  9. OTHER
  10. Pick the watercress leaves and wash
  11. ASSEMBLY OF THE DISH
  12. Spread 4 plates and preheat the oven to 150c
  13. Remove the char from the fridge and cut into 4 equal portions and put in the oven at 150c for 3 minutes to just warm through
  14. Meanwhile heat the crab apple puree and put a small spoonful on the plates
  15. Now remove 4 of the pickled peppers and remove the stalk and cut into slivers and lay on the plates
  16. Lay a piece of the warm Char on top and finish with several watercress leaves and a little light vinaigrette and serve

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